Recipe Inspiration

Beef Stew & Dumplings Serves 3-4  

525 g (1 ¼ lb) stewing steak
2 x 15 ml spoon (2 tbsp) McDougalls or Be-Ro Plain Flour, seasoned
3 carrots, sliced
1 large onion, sliced
1 swede, chopped
2 x 15 ml spoon (2 tbsp) oil
375 g (¾ pint) stock
1 x 5 ml spoon (1 tsp) tomato puree
salt and pepper
Dumplings:
100 g (4 oz) McDougalls or Be-Ro Self-Raising Flour
50 g (2 oz) Atora Original Suet
1 x 2.5 ml spoon (½ tsp) salt
cold water to mix

1 Preheat oven to 180C, 350F, Gas Mark 4
2 Cut meat into cubes and toss in seasoned flour. Fry vegetables in oil until golden, then remove from pan. Divide the cubes of meat into four batches, browning each batch separately in the oil.
3 Place meat, vegetables, stock and tomato puree in a casserole dish and season well. Cover with a tight fitting lid and cook for 2 ½ hours until tender.
4 To make dumplings: mix flour, Atora Suet and salt with sufficient water to form a firm but soft dough. Divide into 6 or 8 pieces, drop into bubbling stew 20 minutes before the end of the cooking time.
  Cook's Tip For extra light dumplings, always add them to a boiling stew and never open the lid during the cooking time.