Easy James Martin Beef Stew And Dumplings - British Recipes Book

Name: Easy James Martin Beef Stew And Dumplings - British Recipes Book
Total time: 150 min
Ingredients: Beef Chuck: 1 kg (2.2 lbs), cut into large chunks. This cut is ideal for slow cooking.; Onions: 2 large, chopped. They add a sweet, savory base to the stew.; Carrots: 3 medium, sliced. For added sweetness and texture.; Celery Sticks: 2, chopped. Adds depth of flavor.; Garlic: 3 cloves, minced. For a rich, aromatic touch.; Beef Stock: 1 liter (4 cups). This forms the base of the stew.; Tomato Paste: 2 tablespoons. Adds a slight tang and deepens the color.; Thyme: 2 sprigs, fresh. For an earthy, aromatic flavor.; Bay Leaves: 2. Adds a subtle, herby note.; Salt and Pepper: To taste.; Self-Raising Flour: 200 g (7 oz). Creates light and fluffy dumplings.; Suet: 100 g (3.5 oz). Traditional fat is used in dumplings.; Cold Water: As needed, to bring the dough together.; Parsley: 2 tablespoons, chopped. Adds a fresh, herby touch to the dumplings.

britishrecipesbook.co.uk

James Martin Beef Stew and Dumplings is a traditional British dish where beef is slow-cooked with vegetables and broth...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at britishrecipesbook.co.uk.

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Ingredients

Beef Chuck: 1 kg (2.2 lbs), cut into large chunks. This cut is ideal for slow cooking.
Onions: 2 large, chopped. They add a sweet, savory base to the stew.
Carrots: 3 medium, sliced. For added sweetness and texture.
Celery Sticks: 2, chopped. Adds depth of flavor.
Garlic: 3 cloves, minced. For a rich, aromatic touch.
Beef Stock: 1 liter (4 cups). This forms the base of the stew.
Tomato Paste: 2 tablespoons. Adds a slight tang and deepens the color.
Thyme: 2 sprigs, fresh. For an earthy, aromatic flavor.
Bay Leaves: 2. Adds a subtle, herby note.
Salt and Pepper: To taste.
Self-Raising Flour: 200 g (7 oz). Creates light and fluffy dumplings.
Suet: 100 g (3.5 oz). Traditional fat is used in dumplings.
Cold Water: As needed, to bring the dough together.
Parsley: 2 tablespoons, chopped. Adds a fresh, herby touch to the dumplings.