...but with no comprimise on the taste! This is a lovely stew that I make all the time, as it happens I'm posting this as I cook it - a great winter warmer. Originally it was just my basic recipe, how mama used to make it, but after seeing various combinations over the years, I've changed it slightly and now I don't think it get's any better. I use "casserole steak" for this and it's beautiful, and reasonably priced. You can use more expensive steak or cheaper cuts of beef, but this is already a lovely dish that is made at a very low cost. I add homemade cheese & chive dumplings (I'll post my recipe after I have posted this one) and put them into the stew 30 minutes before the meal is ready. Serves 4 - half the recipe for 2, half again for 1.
Provided by JinxTheCat
Categories Gumbo
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fairly straightforward recipe, pre-heat oven to gas mark 5, or 190 C - I think around 350!
- Chop Beef into cubes if necessary; add to the pot & cover with Stock.
- Chop Onions, Celery, Carrots & Potato; add to the pot.
- Crush Garlic, Chop Thyme & Oregano; add to the pot.
- Stir in half a teaspoon of all spice and give the whole contents of the pot a good stir.
- Cook in the middle of the oven for 30 minutes.
- Prepare your dumplings while this is doing - see my other recipe.
- After 30 minutes, remove from the oven and put the dumplings on the top of the stew, puch them in gently so half of each is 'hidden' - they will sink into the stew.
- Cook again for another 20 minutes. After the 20 minutes, check the stew is not too dry (dumplings suck a lot of moisture up and so you may want to add another cup of boiling water). Once you have done that, or dodn't need to, cook for a final ten minutes.
- Serve. Either alone or with some fresh bread -- mmm.
Nutrition Facts : Calories 644.4, Fat 32.8, SaturatedFat 13.6, Cholesterol 43.7, Sodium 1559.9, Carbohydrate 72.9, Fiber 11.7, Sugar 10.3, Protein 16.5
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