STEW & DUMPLINGS

The art is to cook this long and slow, a great way to heat the kitchen and fill your home with wonderful smells too! You can vary the ingredients and come up with your own variation on a traditional English classic.

(Serves 2-3)

What goes in the stew

• 500g (1 pack) of Vowley Farm beef stewing (!) (Or you can slice/dice a slow roast joint)
• Chopped Onions, Carrots, Parsnips, Swede, Potato, Celery (any or all of the above, but not cut too small!)
• Little bit of dripping
• Stock (or Red Wine!) to cover
• Salt & Pepper

How to prepare the stew

• Heat the dripping in a cooking pot and brown the meat (although you don't even need to do this bit!).
• Add the vegetables and salt & pepper.
• Cover with stock or red wine.
• Either cook on a VERY LOW HEAT on top of the stove for 2½-3 hours or put in the oven, 100C/gas mark 1 for 3-4 hours.

What goes in the Dumplings

• 100g (4oz) SR Flour
• 50g (2oz) suet
• Mix together with some salt, pepper and sage. (Makes an interesting change to put in some mustard powder too)
• Mix to a soft but dry ball with a little water.
• Roll into balls and drop onto the top of the stew for the last ½ hour of cooking.

How to prepare the dumplings

I like the juice the consistency it is without thickening... gives the dumplings something to mop up... but thicken it if you want with some butter and flour paste.

I also make double quantities and freeze any leftovers (a likely chance!)