Gluten Free Beef and Root Veg Winter Stew and Dumplings
Winter is here and it's time for me to roll out the stews again. I love something you can just throw in the oven and when you open it up again a couple of hours later dinner is all done. In fact I'm thinking of putting a slow cooker on my Christmas list so dinner can cook it's self while I'm out freezing my fingers off pushing a buggy.
Beef stew is wintery, yummy and very flexible. So here is a rough recipe! Serves 4 people. You can swap the root vegetables for any you have, such as turnips or celeriac.
stewing or shin beef 600gms
onions 2 roughly chopped
carrots 2 cut into thick slices
parsnips 2 cut into thick slices
floury potato 1 cut into cubes
gluten free beef stock or stock cube 1 made up to 600ml
olive oil
salt and pepper
gluten free Worcester sauce (tiger do one)
bay leaf 1
For the dumplings
Doves farm gluten free self raising flour 175gms
cold butter 75gms
water
pinch of salt and pepper
Heat your oven up to 160. Trim any bits that look too fatty or too chewy off the beef. Brown the beef first in a good splosh of olive oil, in a heavy oven proof casserole dish. Then add the onions and brown further. When its all a bit sticky and brown (don't worry if it sticks, jammy stuck bits are good for flavour) chuck in your potatoes, all your stock, salt and pepper, a splish of worcester sauce and the bay leaf. Scrape the sticky stuff off the bottom and bring to the boil. Bung in the oven for an hour.
After an hour give it a poke and chuck in the root veg. The potatoes should have broken down and thickened the stew, which is why they must be floury. Add more water if it needs it, remember your dumplings will be steamed on top of the stew so it cant be too thick, but you don't want them to sink too much! Cook for another hour.
When the stew is nearly done make your dumplings. Put the flour in a big bowl, season with salt and papper (and herbs or cheese if you like) and then grate your butter straight from the fridge into your flour. Make a well in the middle and add a dribble of water, then mix with a fork. Keep adding a dribble till you have a lumpy (but not sticky) dough. Don't go crazy mixing this with your hands or anything, you will melt the butter, aim for a scone type dough. Roll the dough in wet hands into golf balls, and bob in the fridge till you need them.
Take the stew out of the oven, check the thickness (boil on hob if too thick, or thin with water) and seasoning. Turn the oven up to 180. When you are ready, pop the dumplings on the top and put back in the oven for 20-30 mins. The dumplings will steam on the bottom and brown on the top. Let them go nice and golden.
Serve up on big bowls with a sprinkling of parsley of you are feeling fancy!
stewing or shin beef 600gms
onions 2 roughly chopped
carrots 2 cut into thick slices
parsnips 2 cut into thick slices
floury potato 1 cut into cubes
gluten free beef stock or stock cube 1 made up to 600ml
olive oil
salt and pepper
gluten free Worcester sauce (tiger do one)
bay leaf 1
For the dumplings
Doves farm gluten free self raising flour 175gms
cold butter 75gms
water
pinch of salt and pepper
Heat your oven up to 160. Trim any bits that look too fatty or too chewy off the beef. Brown the beef first in a good splosh of olive oil, in a heavy oven proof casserole dish. Then add the onions and brown further. When its all a bit sticky and brown (don't worry if it sticks, jammy stuck bits are good for flavour) chuck in your potatoes, all your stock, salt and pepper, a splish of worcester sauce and the bay leaf. Scrape the sticky stuff off the bottom and bring to the boil. Bung in the oven for an hour.
After an hour give it a poke and chuck in the root veg. The potatoes should have broken down and thickened the stew, which is why they must be floury. Add more water if it needs it, remember your dumplings will be steamed on top of the stew so it cant be too thick, but you don't want them to sink too much! Cook for another hour.
When the stew is nearly done make your dumplings. Put the flour in a big bowl, season with salt and papper (and herbs or cheese if you like) and then grate your butter straight from the fridge into your flour. Make a well in the middle and add a dribble of water, then mix with a fork. Keep adding a dribble till you have a lumpy (but not sticky) dough. Don't go crazy mixing this with your hands or anything, you will melt the butter, aim for a scone type dough. Roll the dough in wet hands into golf balls, and bob in the fridge till you need them.
Take the stew out of the oven, check the thickness (boil on hob if too thick, or thin with water) and seasoning. Turn the oven up to 180. When you are ready, pop the dumplings on the top and put back in the oven for 20-30 mins. The dumplings will steam on the bottom and brown on the top. Let them go nice and golden.
Serve up on big bowls with a sprinkling of parsley of you are feeling fancy!
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