Gluten Free Winter Beef Stew with Herb Dumplings

Gluten Free Winter Beef Stew with Herb Dumplingsy

Serves 4

Ingredients

• 800g Braising Steak
• 3 tbsp of Gluten free plain flour
• 2 oz braising steak, cubed
• 3 tbsp olive oil
• 12 shallots, peeled and halved.
• 2 carrots, cut into batons
• 1 parsnip: sliced into rounds
• 2 bay leaves
• 1 tbsp chopped fresh rosemary
• Salt and Pepper
• 475ml cider
• 950ml beef stock
• 1 tbsp tamari (wheat-free soy sauce)
• 200g canned chestnuts, drained

For the herb dumplings

• 15g gluten-free self-raising flour, plus extra for flouring
• 50g gluten-free vegetable suet
• 2 tbsp chopped fresh thyme
• Salt and pepper

1. Preheat the oven to 160°C/325°F/Gas Mark 3. Put the flour into a clean polythene bag or on a plate and season generously with salt and pepper. Toss the beef in the seasoned flour until coated.

2. Heat 1 tablespoon of the oil in a large, flameproof casserole dish over a medium- high heat. Add one-third of the beef and cook for 5-6 minutes, turning occasionally, until browned all over — the meat may stick to the pan until it is properly sealed. Remove the beef with a slotted spoon. Cook the remaining 2 batches, adding another tablespoon of oil as necessary. Set aside when all the beef has been sealed.

3. Add the remaining oil to the pan with the shallots, carrots, parsnip and herbs and cook for 3 minutes, stirring occasionally. Pour in the cider and beef stock and bring to the boil. Cook over a high heat until the alcohol has evaporated and the liquid reduced, Add the stock and tamari, then cook for a further 3 minutes.

4. Stir in the chestnuts and beef, cover and cook in the preheated oven for 1 hour 35 minutes.

5. Meanwhile, to make the dumplings, combine all the ingredients in a bowl and season to taste with salt and pepper. Mix in enough water to make a soft dough. Divide the dough into walnut-sized pieces and, using floured hands, roll each piece into a ball.

6. Add to the casserole dish, cover and cook for a further 25 minutes, or until the dumplings are cooked, the stock has formed a thick, rich gravy and the meat is tender. Season to taste with salt and pepper before serving.