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Brown Stew with Doughboys

ingredients

serves 4
15 g (1/2 oz) dripping
450 g (1 lb) stewing steak, trimmed and cubed
225 g (8 oz) onions, skinned and sliced
225 g (8 oz) carrots, peeled and sliced
15 g (1 oz) plain flour
750 ml (1 1/4 pints) stock
salt and freshly ground pepper
1 bouquet garni
75 g (3 oz) self-raising flour
40 g (1 1/2 oz) shredded suet
2.5 ml (1/2 tsp) dried mixed herbs
5 ml (1 tsp) chopped parsley

method

1. Melt the dripping in a frying pan and quickly seal the meat. Put the meat into a large casserole. Reheat the pan fat, adding more if necessary and brown the onions and carrots. Put them with the meat in the casserole.

2. Add the flour to the pan, stir well and gradually add the stock. Bring to the boil, season well, pour over the meat and vegetables and add the bouquet garni. Cover and cook in the oven at 170°C (325°F) mark 3 for about l 1/2 hours.

3. Make the doughboys: in a bowl combine the self-raising flour, suet, herbs, parsley and seasoning. Add just enough cold water to make an elastic dough. Turn on to a lightly floured board and shape into eight balls.

4. Remove the bouquet garni from the casserole, adjust the seasoning and add the dumplings. Cover and continue to cook for a further 20 minutes.

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