A traditional winter warmer that’s easy to do and the ultimate comfort food for all the family. A stew without dumplings just isn’t a stew and when served with creamy mashed potato and crisp cabbage, there is nothing better! Serves 3-4 people.
Ingredients
- Stew
- 450g Diced Casserole Steak
- 2 diced Cooking Onions
- 4 diced Carrots
- 2 diced sticks of Celery
- 1 diced Parsnip
- 1 tsp Marmite
- 3 Stock Cubes
- 3 tbsp Gravy Granuals
- Salt & Pepper for seasoning
- Dumplings
- 230g Self Raised Flour
- 110g Suet
- Salt & Pepper for Seasoning
- Water to mix
- Roast Cabbage
- 1 Savoy Cabbage
- 20g Breadcrumbs
- 40g grated Black Bomber cheddar
- 5 tbsp Olive Oil
Method
STEP 1- the stew
Dice the Onions, Carrots, Celery and Parsnips and pre-heat a large pan on a high heat. Add the vegetables and Diced Casserole Steak into the pan and add a teaspoon of Marmite, the stock and gravy granules. Add a pinch of salt and pepper for extra seasoning and stir the ingredients in the pan. Then add enough water to cover and bring to the boil. Once bubbling, turn down to simmer for two-three hours.
STEP 2- the dumplings
The Dumplings are really easy to make! Add the flour, suet and seasoning into a mixing bowl and add a splash of water. Kneed the mixture well and roll into dumpling balls. That simple!
STEP 3- CRUNCHY CABBAGE
Shred the cabbage and mix with the breadcrumbs and olive oil. Grate the cheddar (we have used Black Bomber, but any strong cheddar will do) and mix.
STEP 4
About thirty to forty minutes before the stew is cooked, gently place the dumplings around the pan. Add the cabbage, in a baking tray, in the centre of a pre-heated oven, 180°C/gas mark 4 for forty minutes. The Dumplings will take the same amount of time.
STEP 5
Serve with creamy mashed potato and enjoy this hearty, winter warmer!
