HER KITCHEN

March 2006

We have a lovely selection of root crops in the garden. One of our favourite winter dishes, is Brown Stew with dumplings.

The Stew

1lb Diced Stewing Beef

4 ozs Onions Roughly Cut

Approx. 1 Tablespoon of Oil for Frying

1 oz Flour

1 ½ Pints Brown Stock

1 Tablespoon Tomato Puree

Clove of Garlic if liked

Selection of Vegetables

Heat the oil and fry the meat until lightly brown, add the onions and fry to a golden colour, mix in the flour and cook gently for a few minutes, add the stock and tomato puree, and selection of vegetables, bring to the boil, cover with lid and simmer gently for approx. 1 ½ - 2hrs add the dumplings about ¾ of an hour before completing cooking.

Dumplings

8 ozs Plain Flour

¼ Teaspoon Salt

1 Gill(1/8 Litre) Water

½ Teaspoon Baking Powder

4 ozs Vegetable or Beef Suet

Sieve the flour ,salt and baking powder into a basin. Add the suet, mix in the water and mix to a soft dough. Roll into to approx. 8 small balls and place on top of the stew, covering with a lid.