NED KELLY STEW (WITH DUMPLINGS)

Ned Kelly Stew (With Dumplings) image

Provided by lizzy smith

Categories Stew

Time 17m

Yield 2 pies, 6 serving(s)

Number Of Ingredients 13

1 kg diced beef
1 large onion (diced)
1/4 red capsicum (diced)
1 1/4 cups tomato sauce
1 1/4 cups barbecue sauce (fountain if poss)
1 dash Worcestershire sauce
2 cups frozen mixed vegetables
4 medium potatoes (peeled and cut into quarters)
1 1/4 cups cornflour, for thickening
1 1/2 cups self raising flour
milk
salt
2 beef bouillon cubes

Steps:

Heat some oil in large heavy based pot add beef and onion.
Fry until brown add capsicum and stir a little. Add about 6 cups of water,tomato sauce, barbecue sauce and veggies and then cook for 1 1/2 hours until the beef is completely tender.
After the meat is tender add potatoes.
Dumplings: Aside get a large mixing bowl and mix self raising flour and salt together adding milk till mixture is stiff and gooey.
Spoon out 1 lump of mixture on the top of the stew and then another do this till all mixture is in balls on top of the stew. Place a tight lid on and cook for 15 minutes until the dumplings are cooked.
You can also check by putting a sharp knife into one of the dumplings. If it comes out clean there done.
Get the corn flour and mix with just enough water to make a paste add to stew little at a time to thicken when it is thick enough discard the rest.
Serve with dumplings. Mmm, very very nice, real Australian out back dinner--Enjoy!
This recipe is awesome in a slow cooker!