12 Feb 2012

Shin of beef & root vegetable stew with rosemary dumplings

Shin of beef & root vegetable stew with rosemary dumplings - Well Seasoned recipes
Here's a little idea for Valentines day, just make a lovely dinner to share together, and if you're feeling a little soppy you can always opt for heart shaped dumplings! This is a dish best cooked slowly, so make it the day before or in a slow cooker, adding the root vegetables an hour before serving and the dumplings about forty minutes later. Its a very easy dish to prepare and cook, giving you more time to sit back with a glass of wine and enjoy each others company. x x x.

Shin of beef & root vegetable stew with rosemary dumplings
Makes two hearty portions
600-800g shin of beef
1 large onion
1 tbsp plain flour
1 litre beef stock
1 small sprig of rosemary
1 small sprig of thyme
1 large carrot
1 large parsnip

For the rosemary dumplings:
100g plain flour
1 tsp baking powder
50g suet
1 tbsp finely chopped rosemary
Large pinch of salt
40g butter

To prepare the meat cut away any large strands of gristle and sinew from around the outside of the shin then cut into 3cm cubes. Don't worry about the membrane throughout the shin as this will melt during cooking.

Place a large pan on a high heat and add a generous splash of olive oil, once it is really hot add the beef and cook for five to ten minutes until it has lots of colour. Turn down the heat and add the onion and cook for a further five minutes before stirring in the tablespoon of flour quickly followed by the stock and herbs.

Reduce the heat, cover and let the stew simmer for three to four hours. At this point the stew could be transferred to a slow cooker or placed in an oven proof dish with a lid and placed in the oven at 140°C for the same amount of time. The stew is ready once the liquid has reduced to a thick gravy and the meat is tender and falling apart. Add a little more water throughout cooking if needed.

Peel the carrot and parsnip and cut into large chunks, add to the stew about an hour before eating.

To make the dumplings mix the flour, baking powder, rosemary, suet and salt in a mixing bowl then add a little cold water at a time to bring it all together into a soft dough. Roll out to 2cm thick and cut out the dumplings using a circular (or heart shape!) cutter. Melt the butter in a frying pan and cook the dumplings lightly on either side before setting aside. Add to the stew twenty minutes before eating to finish cooking.

No comments:

Post a Comment