Recipe

A traditional comforting dish made with tender Scotch Beef that all the family will love.  

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 125 minutes

Scottish   |   Main

  

Ingredients

• 700g Lean diced Scotch Beef
• 3 Sticks Celery
• 2 Medium Brown Onions
• 200g Carrots
• 100g peeled Swede
• 2 Beef Stock Cubes
• 600ml Boiling Water
• 2 tsp Tomato Puree
• 2 tsp Worcestershire Sauce
• 1 tsp Dried Mixed Herbs
• 50ml Scottish Rapeseed Oil
• Sea Salt and Black Pepper

For the Dumplings:

• 200g Self Rising Flour
• 1 tsp Baking Powder
• 1 flat tsp Dried Mixed Herbs
• 100g Scottish Salted Butter – at room temperature
• 50ml Warm Water
• Salt and Pepper

  

Method

1. Cut the onions in half, peel and slice.
2. Wipe the celery and chop into small chunks.
3. Heat the oil in a large pan – add the onions, beef and the celery.
4. Cook on a high heat until the meat is browned – stirring as you fry.
5. Add the boiling water and crumble over the stock cubes.
6. Add the tomato puree, Worcestershire sauce, mixed herbs and season with salt and pepper – bring to the boil, then reduce the heat to a simmer and cook with a lid on for 45 mins.
7. Peel the carrots and chop into small chunks.
8. Chop the swede into small chunks.
9. Add them both to the stew – turn up the heat to bring to the boil, then reduce back to a simmer – cover and cook for another 45 mins – stirring occasionally.
10. To make the dumplings Put the flour, baking powder, herbs into a bowl – season with a little salt and pepper.
11. Rub in the flour – then add the warm water to form a dough.
12. Divide into 6 balls.
13. Put them on top of the stew – put on the lid and cook for another 25 mins.
14. Take of the lid and cook for another 5 mins – great served with some mashed potato.