Steven's beef stew with suet dumplings

This stew is based upon Bográcsgulyás (Goulash), but without the spices. This was requested by Steven, who is the boyfriend of my daughter and who likes plain food.

Steven's beef stew with suet dumplings

Servings:	Serves 4
Calories per serving:	1374
Ready in:	2 hours 10 minutes
Prep. time:	10 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	19th January 2013

Best recipe review Good on you Steve 4/5 Nothing wrong with plain food. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 medium onions, roughly chopped
• 2 tablespoons lard or sunflower oil
• 1.1 kg stewing steak, cut into large cubes
• 2.8 litres warm beef stock
• 750 g carrots, cut into large chunks
• 1 kg potatoes, peeled and quartered
• 1 small Savoy cabbage, coarsely shredded
• 1½ quantity of Chef's suet dumplings recipe

Method

1. Preheat the lard to a medium temperature in large pan.
2. Add the onions, and stew until glossy, but not brown.
3. Add the beef cubes and cook for about 10 minutes, stirring occasionally.
4. Remove from the heat, and add the warm beef stock.
5. Cook, covered, over a medium heat for one hour.
6. Increase the heat, remove the lid and add the carrots.
7. Simmer for 20 minutes.
8. Place the dumplings in the pan.
9. Add the potatoes and bring to a gentle boil for 10 minutes.
10. Add the cabbage and cook for a further 10 minutes.

Serving suggestions

Steve wanted this served with Pan con sémola de trigo duro, which is an excellent bread.

Chef's notes

I made the stock using Kallo Organic beef cubes, but any decent beef stock would be fine.

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