Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys scottish beef stew & suet doughballs gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook vickys scottish beef stew & suet doughballs gf df ef sf nf using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF:
- Make ready lean braising steak, diced
- Make ready onions, diced or sliced
- Make ready carrots, diced or sliced
- Get large handfuls of peas
- Prepare beef stock
- Get chopped garlic
- Get tomato puree/paste
- Get worcestershire sauce, see below for a gluten-free recipe
- Get fresh parsley, finely chopped
- Prepare thyme leaves
- Get bay leaf
- Get cornflour/cornstarch mixed with a little cold water
- Prepare salt & pepper
- Take chopped celery (optional)
- Take diced green sweet pepper (optional)
- Make ready Doughballs/Dumplings
- Get self raising gf flour
- Get shredded suet
- Make ready each salt & pepper
- Prepare or enough water to combine
If you've never heard of Robert Burns, you'll no doubt have heard one of his most famous works - Auld Lang Syne. That wonderful tune we (probably slightly drunkenly) sing to say farewell to the previous year as we bring in the new year. This traditional Scottish beef stew is the epitome of comfort food: it's the perfect blend of rich aromas, flavor, and it satisfies the soul. Plus, the family carnivores will appreciate its meat-and-potatoes appeal, while the rest of y'all will appreciate the subtle flavors of the whole stew.
Instructions to make Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF:
- Put all the casserole ingredients apart from the cornflour in a large ovenproof dish with a lid and combine well. Let it sit for a few hours to soften and marinate the meat
- Preheat the oven to gas 4 / 180C / 350°F
- Put the dish in the oven. Total cooking time is 1 hr 45 minutes but you need to take the dish out and add the doughballs after an hour and 25 minutes
- To make the doughballs, combine the dry ingredients and add just enough water to make a stiff dough
- Split the dough into 8 and form into balls with floured hands. They'll expand in the oven
- Take the casserole from the oven after 1 hr and 25 minutes. Place the doughballs on top of it and replace the lid. Put back in the oven for the remaining 20 minutes. If you like them crispy on top leave the lid off
- When done, remove the bay leaf and thicken the gravy by stirring in the cornflour & water mixture. Serve with mashed potato. The doughballs should be fluffy and suck up the gravy from the stew
- You can flavour the doughballs with rosemary, parsley or thyme if you like. My grannie made the best doughballs, we would fight over them lol
This traditional Scottish beef stew is the epitome of comfort food: it's the perfect blend of rich aromas, flavor, and it satisfies the soul. Plus, the family carnivores will appreciate its meat-and-potatoes appeal, while the rest of y'all will appreciate the subtle flavors of the whole stew. This uses amongst other ingredients such as stewing steak, bacon, draught cider, black treacle, tinned anchovy fillets and pickled walnuts. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake.
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