Ingredient:
3 tbsp sunflower oil
1 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes
500 g (1 lb) carrots, thickly sliced
250 g (8 oz) turnips, cut into large chunks
250 g (8 oz) parsnips, thickly sliced
2 onions, sliced
1 large leek, sliced
1 tbsp plain flour
600 ml (1 pint) beef stock
1×400 g can chopped tomatoes
2 tbsp chopped fresh herbs, such as parsley and thyme
1 large bay leaf
Salt and black pepper
Herb dumplings
Method:
Heat the oil in a large flameproof casserole, add the beef in batches, and cook over a high heat until browned. Lift out the beef with a slotted spoon.
Add the carrots, turnips, parsnips, onions, and leek, and cook over a high heat, stirring occasionally, for 5 minutes or until the vegetables are softened.
Add the flour and cook, stirring, for 1 minute. Add the stock and tomatoes, and 1 tbsp of the herbs, and season with salt and pepper. Bring to a boil, then return the meat to the casserole. Cover and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours.
Place the dumplings on top of the meat. Increase the oven temperature to 190℃ (170℃ fan, Gas 5) and cook for 20-25 minutes until the dumplings are firm. Serve hot, sprinkled with the remaining chopped herbs.
3 tbsp sunflower oil
1 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes
500 g (1 lb) carrots, thickly sliced
250 g (8 oz) turnips, cut into large chunks
250 g (8 oz) parsnips, thickly sliced
2 onions, sliced
1 large leek, sliced
1 tbsp plain flour
600 ml (1 pint) beef stock
1×400 g can chopped tomatoes
2 tbsp chopped fresh herbs, such as parsley and thyme
1 large bay leaf
Salt and black pepper
Herb dumplings
Method:
Heat the oil in a large flameproof casserole, add the beef in batches, and cook over a high heat until browned. Lift out the beef with a slotted spoon.
Add the carrots, turnips, parsnips, onions, and leek, and cook over a high heat, stirring occasionally, for 5 minutes or until the vegetables are softened.
Add the flour and cook, stirring, for 1 minute. Add the stock and tomatoes, and 1 tbsp of the herbs, and season with salt and pepper. Bring to a boil, then return the meat to the casserole. Cover and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours.
Place the dumplings on top of the meat. Increase the oven temperature to 190℃ (170℃ fan, Gas 5) and cook for 20-25 minutes until the dumplings are firm. Serve hot, sprinkled with the remaining chopped herbs.
