Beef Stew with Dumplings
Cubes of braising beef floured and browned, then left to tick over with root vegetables until everything is tender. The flour that coats the meat thickens the gravy as it cooks, so nothing else is needed.
Ingredients
- braising beef — 1 kg
- all-purpose flour — 60 g
- potatoes — 600 g
- turnip — 150 g
- carrot — 150 g
- onion — 0.5 pc
- salt — 2 tsp
- black pepper — 0.5 tsp
Instructions
- Cut the beef into 4 cm cubes, season with salt and pepper and toss in the flour until coated.
- Brown the meat hard in a heavy pot, in batches so it sears rather than steams.
- Cover with boiling water and simmer very gently, lid on, for about two hours.
- Cut the turnip and carrot into 1 cm cubes and the onion into thin slices, and add them to the pot.
- Slice the potatoes 5 mm thick and add them 30 minutes before the end, so they hold their shape.
- Check the seasoning; if you are adding dumplings, drop them on top for the last 20 minutes with the lid on.