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Ingredients
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Cooking Steps
Step
Description
For the beef stew, heat the oil and butter in a large pot and fry the beef until browned on all sides. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and all the vegetables and fry for 1-2 minutes.
Step
Description
Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper. Cover with a lid and cook for about two hours, or until the meat is tender.
Step
Description
For the dumplings, sift the flour, baking powder and salt into a bowl. Add the butter and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.
Step
Description
After two hours, Preheat the oven to 180C. Once hot, take a few ladleful's of stew and pour into an ovenproof dish/bowl. Place the balls on top of the stew. Move the stew and balls to the oven and cook for a further 20 minutes, or until the dumplings have puffed up and are tender and golden brown on top.
Step
Description
Optional: serve with mashed potatoes and top with the stew and dumplings. Sprinkle with chopped parsley.
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