Beef Stew and Dumplings

The UK food

Each of the four countries, England, Ireland, Scotland and Wales has their own food identity and therefore own national dishes, though all dishes are eaten throughout Britain and Ireland. Each country clings fiercely to its dish, and some like England, even claim more than one.

England

There is much dispute about which is truly the English national dish. Number one on the list for many years has been Roast Beef and Yorkshire Puddings, and Fish and Chips though some argue it is possibly Chicken Tikka Masala which is now ''Britain's true national dish.''

Ireland

Irish Stew is a thick hearty dish of mutton, potatoes and onions, and considered the national dish of Ireland. There is debate whether modern translations of the dish containing carrots and other vegetables are truly an Irish stew.

Scotland

Haggis is regarded as the Scottish national dish. It is a sheep's stomach stuffed with offal, suet, onions and oatmeal, an exotic type of sausage. Though it was traditionally eaten only on Hogmanay (New Year's Eve) and Burns' night it is now eaten year-round. The haggis is celebrated in Scotland's most-famous poet Robert Burns in his Address to a Haggis.

Wales

Cawl is the national dish of Wales. It is again a stew and made from bacon, Welsh lamb or beef, cabbage, leeks though recipes for Cawl vary from region to region and sometimes even season to season.

Cawl can be eaten in one bowl, though often the broth will be served first followed by the meat and vegetables.

Traditional Irish Recipes

Beef Stew and Dumplings

Home and family have always played an important role in the lives of the Irish. They may no longer have the open hearth but as a rule the kitchen still remains the center of the household. No dish has ever seemed so perfect for a winter's day than Beef Stew and Dumplings. It has kept the Britain and Ireland on its feet during hard times and through winter storms. It always brings a smile to my family when I serve it for dinner. Dumplings are made with suet and for this dish there is really no alternative. So if you can't find suet then just omit the dumplings.

Prep Time: 20 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 40 minutes

Ingredients:

• 2 tbsp. all-purpose/plain flour

• 1 lb. /500g round steak/ thick braising steak cut into 2"/5cm chunks

• 2 tbsp. vegetable oil

• 2 tbsp. brandy

• 1 cup/115g onion, roughly chopped

• 1 cup/ 100g leeks, cleaned and finely sliced

• 1 cup/170g carrots, roughly chopped

• 1½ pints / 750 ml dark beef stock

• 4 oz. / 100g self-raising flour

• 2 oz. / 50g shredded suet

• Salt and Pepper

Preparation:

• In a large bowl mix together the flour and the steak pieces.

• In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and brown all over. Remove the steak and place in a casserole. Add the remaining oil to the frying pan, heat again then add the remaining steak and brown all over. Add the steak to the casserole.

• Turn the heat up high and add the brandy to the frying pan, stir well scraping up all the meat juices on the bottom of the pan. Reduce to a sticky glaze.

• Add the onion, leeks and carrots to the frying pan, stir well to coat the vegetables with the glaze then tip them all into the casserole. Add the stock, cover with a tight fitting lid, and then simmer gently on the stove top or in a medium oven (350F/180C) for 2 hours. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid.

Make the dumplings.

• In a large baking bowl mix the flour with the suet and a pinch of salt. Add 3 tbsp. cold water and stir. If the dough is dry add more water until you have soft, slightly sticky dough.

• Divide the dough into 8 and shape into balls with floured hands. Leave to one side.

• After the stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste, then add the dumplings, cover with the lid and cook for a further 20 minutes. Serve hot.

Variations

In this Beef Stew and Dumplings recipe I am using leeks, carrots and onion but feel free to add any other winter root vegetables you may have to hand.

For herb dumplings add 1 tbsp. chopped fresh herbs (parsley, rosemary and sage work well) to the flour and suet before mixing the dumplings. Or - my favorite - stir a teaspoon of Marmite into the wet dough before rolling the dumplings.

Date: 2015-12-11; view: 739