Belinda requested this dish from the Delicious magazine. It called for stout, which we didn’t have so I used port instead.
1 kg (2 lb) chuck steak, cubed
2 large onions, roughly chopped
2 carrots, diced
1/2 cup port
1.5 cups beef consume
2 cups water
2 bay leaves
2 Tb rosemary, minced
1/4 cup parsley, minced
1 Tb freshly ground black pepper
These are essentially biscuits
1-1.5 cups flour
50 g (~1/2 cup beef suet)
1 tsp baking soda
3/4 cup water
2 Tb whole grain mustard
2 Tb parsley, minced
Brown the beef in a pan, then add the onions until translucent. Add the rest of the ingredients, being to the boil, transfer to an oven dish, cover well and bake at 180 C (350 F) for 2 h. Remove from oven, add the carrots, and cook for 1 h, covered. Remove from oven, add dumplings (details below), and bake uncovered for 30 min.
For the dumplings, mix all ingredients except the flour, and then add the flour, slowly, until the dough is soft yet not too sticky (not all the flour may be needed). Knead the dough a bit and flatten to 1 in (3-4 cm), and cut into squares. If you want to form the squares into balls the do but I couldn’t be bothered. Squish the dough into the stew, so that essentially the whole top of the stew is covered by the dough (hence using a small oven dish).
For the green beans, I briefly sautéed them with 3 cloves of minced garlic, added 1 cup vegee stock, 1 cup water and some black pepper, brought to the boil, and then simmered for about 15 min until tender.
For the potatoes, I peeled 12 medium royal blue potatoes and boiled them until a fork would pierce them (about 15 min). Drain the potatoes and return the pot to the stove. Add 1/4 cup butter and 2 cups milk and heat until simmering. Add the potatoes and mash. Add more milk if necessary, and then salt and pepper to taste.
There’s not too much mustard in the dumplings; so little that our girls loved them (and they soak up the juices for the stew). Enjoy.