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Vickys Scottish Beef Stew & Suet Doughballs/dumplings Recipe

Vickys Scottish Beef Stew & Suet Doughballs/Dumplings Recipe
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Cooking Time : 2 minutes
Serving : 4
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Prepare the ingredients before making Vickys Scottish Beef Stew & Suet Doughballs/Dumplings in your home. Then, follow these steps below to serve Vickys Scottish Beef Stew & Suet Doughballs/Dumplings for your family or friends.

Ingredients: Vickys Scottish Beef Stew & Suet Doughballs/Dumplings

  • 500 grams lean braising steak, diced
  • 2 onions, diced or sliced
  • 2 carrots, diced or sliced
  • 2 large handfuls of peas
  • 500 ml beef stock
  • 1 clove chopped garlic
  • 2 tbsp tomato puree/paste
  • 1 tbsp worcestershire sauce, see below for a gluten-free recipe
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp thyme leaves
  • 1 bay leaf
  • 2 tbsp cornflour/cornstarch mixed with a little cold water
  • salt & pepper
  • 2 stick chopped celery (optional)
  • 1 diced green sweet pepper (optional)
  • Doughballs/Dumplings
  • 100 grams self raising gf flour
  • 50 grams shredded suet
  • 1 pinch each salt & pepper
  • 5 tbsp or enough water to combine

How to Make Vickys Scottish Beef Stew & Suet Doughballs/Dumplings

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Scottish Beef Stew & Suet Doughballs/Dumplings in your home by yourself.

    Step 1
  • Put all the casserole ingredients apart from the cornflour in a large ovenproof dish with a lid and combine well. Let it sit for a few hours to soften and marinate the meat
  • Step 2
  • Preheat the oven to gas 4 / 180C / 350°F
  • Step 3
  • Put the dish in the oven. Total cooking time is 1 hr 45 minutes but you need to take the dish out and add the doughballs after an hour and 25 minutes
  • Step 4
  • To make the doughballs, combine the dry ingredients and add just enough water to make a stiff dough
  • Step 5
  • Split the dough into 8 and form into balls with floured hands. They'll expand in the oven
  • Step 6
  • Take the casserole from the oven after 1 hr and 25 minutes. Place the doughballs on top of it and replace the lid. Put back in the oven for the remaining 20 minutes. If you like them crispy on top leave the lid off
  • Step 7
  • When done, remove the bay leaf and thicken the gravy by stirring in the cornflour & water mixture. Serve with mashed potato. The doughballs should be fluffy and suck up the gravy from the stew
  • Step 8
  • You can flavour the doughballs with rosemary, parsley or thyme if you like. My grannie made the best doughballs, we would fight over them lol
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