Breville vtp140, Руководство пользователя

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18
recipes
Beef Stew and Dumplings
(serves 4)
LOW
8-9 hours
HIGH 5 hours
AUTO
6-7 hours
• 600g stewing steak
• 1 tbsp vegetable oil
• 2 medium carrots, cut into 1 cm pieces
• 2 stalks celery, cut into 1 cm pieces
• ½ medium swede, peeled and diced
• 1 large leek, washed and sliced
• 25g flour
• 400g chopped tomatoes
• 200ml beef stock
• 150ml red wine
• 1tsp dried mixed herbs
• ½ tsp salt
• ¼ tsp pepper
• bay leaf
• 225g self-raising flour
• 115g vegetable suet
• 1 tbsp mixed herbs
1. Heat the oil in a frying pan and brown the steak. Transfer the steak to the glass bowl.
2. Add the carrots, leeks, celery and swede to the bowl.
3.
Combine the tomatoes, stock, wine, herbs, bay leaf and salt and pepper. Pour over
the vegetables and the steak.
4. Cover and cook on your preferred cooking setting (see above).
5. Make the dumplings about 45 minutes before the end of the cooking time. Mix
together the self-raising flour, suet, and herbs (optional) and season well. Add about
120ml (4fl oz) cold water to form a soft dough (trickle in more water if the dough
seems too dry). Form the dough into six balls and drop them into the stew for the
last 30 minutes of cooking. Push them down into the liquid so they are just immersed
then replace the lid.
6. Why not try serving with some pickled red cabbage or beetroot?