Shearers' Stew with Jumbuck Dumplings.
May 22nd 2010 05:46
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Shearers Stew
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with Jumbuck Dumplings
A stew worthy of a chilly Autumn evening.
My previous post was the book review so it made sense to actually make a dish from within its pages.
I chose Shearers' Stew with Dumplings. Even the name conjures up a hearty style of broth with some fat-producing stodge. Just what you need on a chilly Autumn evening.
I had attempted dumplings a while ago and they were not cooked properly when I served them up so I was under the pump here.
They turned out beautifully and the kids asked for more. That is always my gauge to a successful meal.
My only consideration for next time is to make sure the flame is at simmer all the way through the cooking process as I slightly burnt the 'bum' of the stew when I mistakingly put the flame up higher. (cooking with gas).
Anyway, it was definitely a filler and still delicious.
I started by heating a tablespoon of oil and same of butter in a large heavy frypan. Then added 1kg of chopped up chuck steak that had been dried (apparently browns better0 and rolled in seasoned flour.
Once the meat was browned on both sides I pushed to one side and sauteed three onions that had been quartered. All the veges in this dish are sliced thickly to give an earthier look about it.
Once onions were transparent, I transferred them and the meat to a large soup dish, making sure to add bits from the bottom of the frypan for flavour. Even adding some water to mix them in.
Three thickly cut parsnips, three thickly cut carrots and two chopped sticks of celery were then added with sufficient meat stock to cover.
Add three tablespoons of chopped parsley, 3/4 teaspoon of mixed herbs, one tablespoon of Worcestireshire sauce, salt, pepper and a pinch of sugar. I also added a couple of dessertspoons of tomato paste.
Let simmer for two hours or until the meat is tender, on LOW heat.
Then I made the dumplings which was simply two cups of SR flour, one tablespoon chopped parsley, salt and plenty of black pepper all mixed with around 3/4 cup of milk or water.
Using floured hands roll mixture into balls and place on top of the stew 15 minutes before the end of cooking.
Yum!
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