A favourite old time comfort food
2 Tbsp butter
800 g gravy beef
1 large onion
1 1/2 tsp salt
3 carrots
300 g frozen peas
3 Tbsp flour
salt and pepper, to season flour
2 c water
3 Tbsp additional flour, approximately (to thicken)
Cut gravy beef into 2 cm cubes.
Mix flour, salt and pepper and toss beef in this.
Peel and slice onion, and carrots.
Heat butter in frying pan, add beef and brown lightly.
Add onion, and any remaining flour, stir 2 minutes.
Add salt, carrots, peas, and water.
Stir until boiling, then transfer to a crockpot.
Cover and cook for 3 1/2 hours.
Mix additional flour in 1/4 a cup of water and mix in to thickien, add more flour if necessary.
Cook a further 20 minutes before adding dumplings.
Using a spoon drop idumpling mix nto the bubbling stew, cover.
Cook for 45 – 60 minutes without lifting the lid.
Dumplings
1 c flour
1 tsp baking powder
pinch of salt
2 1/2 Tbsp butter, softened
1 Tbsp chopped parsley or 1 tsp dried parsley (optional)
milk, to mix
Sift flour, baking powder and salt.
Rub in butter, add parsley and mix in enough milk to make a sticky soft dough.
Divide into 8 pieces.