A lovely winter warmer: reminiscent of my Granny's cooking

I WAS given a herb kit from Schwartz to make Beer and Beef Stew with Herb Dumplings. I love a good stew, especially now the nights are drawing in and we all turn to a good deal of stodge to warm our little tums. I also love dumplings- my lovely Granny used to make the best ones and reminds me of coming home on a Tuesday night from school and smelling my Gran’s lovely home cooking as she always used to look after us on a Tuesday. I loved her cooking as it was simple yet delicious. I don’t think Granny used beer in her stews but this was very tasty and I think she would have approved.

The herb kit costs about 69p I think, but you obviously don’t really need it as you may have all the herbs in your cupboard. But it is a good idea if you don’t usually buy herbs as it isn’t overpriced and gives you just what you need.

I used Budweiser beer which seemed to work well. I also froze one portion of the meal and I was surprised how well the dumplings took to the freezing process.
I served it with potatoes and broccoli. This is a great winter warmer and fairly cheap too.

YOU WILL NEED
1 pack Schwartz Herbs & Spices for Beef & Beer Stew with Herb Dumplings (Garlic Granules, Paprika, Marjoram, Sage, Rosemary, Thyme)
2 tbs oil
450g (1lb) lean stewing beef, cubed
1 onion, sliced
175g (6oz) carrots, sliced
1 tbs plain flour
225ml (8fl oz) beer

350ml (12fl oz) beef stock

2 tbs tomato purée

100g (4oz) self-raising flour

50g (2oz) beef or vegetable suet

Pinch Schwartz Sea Salt
75ml (3fl oz) water

DIRECTIONS

1. Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Heat the oil in a large flameproof dish, add the beef and brown all over for 5 minutes. Carefully remove from the pan with a slotted spoon to ensure the oil and juices remain in the pan. Set the beef to one side, then add the onion, carrots and Garlic Granules (1 tsp). Fry gently for 5 minutes until the onions are brown, return beef to the pan, then add the plain flour and stir through.

2. Add the beer, beef stock, tomato purée, Paprika (1 tsp), Marjoram (1 tsp) and Sage (1 tsp). Stir through and cover with a lid. Cook in the oven for 1½ hours.

3. Meanwhile, combine the self-raising flour, suet, a pinch of salt, Rosemary (½ tsp), Thyme (1 tsp) and water in a bowl and mix to form a dough. Roughly shape into 8 equal sized balls.

4. Remove the stew from the oven and increase the oven temperature to 200°C, 400°F, Gas Mark 6. Place the dumplings on top of the stew, cover and cook for 10 minutes. Remove the lid and cook for a further 10 minutes. Delicious served with creamy mash.