Brown Stew with Doughboys
Brown Stew is a hearty meal, and it's the perfect dish for winter. The meat is tender and full of flavor, and the vegetables add nice texture.
Ingredients
- 1/2 oz dripping
- 1 lb stewing steak trimmed and cubed
- 8 oz onions skinned and sliced
- 8 oz carrots peeled and sliced
- 1 oz plain flour
- 1 1/4 pints stock
- salt and freshly ground pepper
- 1 bouquet garni
- 3 oz self-raising flour
- 1 1/2 oz shredded suet
- 1/2 tsp dried mixed herbs
- 1 tsp chopped parsley
Instructions
- 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.
- 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.
- 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.
- Remove the bouquet garni from the casserole, adjust the seasoning and add the dumplings. Cover and continue to cook for a further 20 minutes.
Calories: 524 kcal
Carbohydrates: 36 g
Protein: 28 g
Fat: 30g
Saturated Fat: 14 g
Cholesterol: 80 mg
Sodium: 701 mg
Potassium: 653 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 10095 IU
Vitamin C: 9 mg
Calcium: 116 mg
Iron: 6 mg