Beef Stew And Doughboys Recipes

SCOTTISH STEW AND DOUGHBOYS

Steps:

• Chop up beef; roll into seasoned flour.
• Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry).
• Add the chopped onion, carrots, and turnips. Cook on medium until softened.
• Dissolve beef bouillon cubes in about 3/4 pint of water.
• Pour mixture into stew.
• Season with salt and pepper.
• Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours.
• Stir often and keep the gravy level up by adding water.
• DOUGHBOYS:.
• Blend flour and suet together.
• Mix in a little water at a time to make a dough.
• Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking.
• Make sure there is enough gravy as they soak up the liquid.
• Best cooked with lid on pan.
• When ready they are light and fluffy about double the size.
• To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water.
• I like to cook the stew in the morning, switch it off and reheat when making the doughboys for our evening meal; always tastes much better.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.