Jim's Four Daughters Beef Stew - with the "must have beer"!

Beef stew with 4 Daughters diced beef

Feeds 4 “healthy” appetites

 This is home-style which really means

-          add or subtract almost anything to suit your taste

-          Select veg to suit what you like or what is already in the fridge

 

1 kg diced beef (or the bag - the fat content melts down and adds flavour) 

Oil for frying

1 L. beef stock (readymade but not from concentrate)

2 bottles beer (optional)

Garlic (4 / 5 large cloves or a large tsp of powder)

½ tsp of

-          all spice

-          cumin

-          paprika (hot, mild or smoked)

-          ground pepper

-          chilli powder or a good dollop of tabasco (optional)

4 Bay leaves

5 tsp mixed herbs, dried basil or whatever other dried herb is in the cupboard or fresh in the garden

** Don’t add salt as there is enough in the prepared stock

 

Diced to size to suit your taste ("bite sized")

-          1-2 large onion

-          Veg, about 2 – 3 cups of what you like and have (fresh or frozen is fine)

o    Brussel sprouts

o    Leek

o    Cauliflower

o    Broccoli

o    Capsicum

o    Zucchini

o    Potato

o    Squash

o    Carrots

 

 Add beef to a fry pan and brown well

Toss in to a slow cooker

Add all spices, 1 of the beers and stock

Cook on low for 6 hours

add veg

Cook for 2 more hours,

 

-          Prepare dumpling mix when it suits and store in fridge

-          Turn up slow cooker too high in last hour

-          Drink second beer

 

Dumplings

1c flour

¾ tsp baking powder

¼ tsp baking soda

100g butter (follow the guide on side of butter cube)

1/4c milk

1 handful chopped parsley

 

Mix flour, baking powder and baking soda in a bowl

Rub butter into flour until it looks like breadcrumbs

Mix in parsley

Make a well and stir in milk – only mix until just combined or it will be like buffalo steak (the more you chew, the bigger it gets)

Let this mix rest for a bit in the fridge

About 25 minutes before serving, use two spoons and drop tablespoon size portions of the dumpling mix into the stew. Spoon some of the liquid over the dumplings at the start at about half way and before serving keeping covered in between.

 Cook dumplings for 20 to 25 minutes

 Ring the bell!

Forgot to mention parmesan cheese on top!

 

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