30-minute beef and dumplings
- December 2007
- 2 tbsp olive oil
- 1 tbsp cornflour
- 1 tsp ground cinnamon
- 600g beef rump or sirloin, trimmed of excess fat and cut into large cubes
- 1 onion, sliced
- 1 carrot, thinly sliced
- 1 celery stick, thinly sliced
- 2 fresh rosemary sprigs, roughly torn
- 100ml red wine
- 500ml beef stock, hot
- Grated zest and juice of 1 orange
For the dumplings
- 150g self-raising flour
- 75g light vegetable suet
- ½ tsp salt
- Handful chopped fresh parsley
- Heat half the oil in a large frying pan over a high heat. Mix the cornflour, cinnamon and some seasoning on a plate and dust the beef in the seasoned flour. Cook for 2-3 minutes, in batches, until browned all over. Transfer to a plate.
- Heat the remaining oil in the pan, add the onion, carrot, celery and rosemary and stir-fry for 2-3 minutes. Add the wine, bubble until reduced by half, then add the stock and bring to the boil. Lower the heat until the stew is simmering, then add the orange zest and juice and the browned meat.
- For the dumplings, mix the flour, suet, salt, parsley and enough water in a large mixing bowl to make a soft dough. Roughly shape into 8 balls, dropping them into the stew as you go. Simmer gently for 10 minutes, until they’ve puffed up. Serve hot, with some cooked peas.
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