Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF
Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, vickys scottish beef stew & suet doughballs gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF Another hearty dish my grannie and mam often made. We used to fight over the doughballs! Fall-apart beef cooked in the oven or the slow cooker - this Scottish beef stew is my favourite Scottish recipe and perfect for Burns night!. If you've never heard of Robert Burns, you'll no doubt have heard one of his most famous works - Auld Lang Syne.

To get started with this particular 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 that.

The ingredients needed to make Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF:
  1. Get 500 grams lean braising steak, diced
  2. Make ready 2 onions, diced or sliced
  3. Take 2 carrots, diced or sliced
  4. Take 2 large handfuls of peas
  5. Prepare 500 ml beef stock
  6. Get 1 clove chopped garlic
  7. Make ready 2 tbsp tomato puree/paste
  8. Make ready 1 tbsp worcestershire sauce, see below for a gluten-free recipe
  9. Get 2 tbsp fresh parsley, finely chopped
  10. Take 1/4 tsp thyme leaves
  11. Make ready 1 bay leaf
  12. Make ready 2 tbsp cornflour/cornstarch mixed with a little cold water
  13. Get salt & pepper
  14. Take 2 stick chopped celery (optional)
  15. Get 1 diced green sweet pepper (optional)
  16. Prepare Doughballs/Dumplings
  17. Take 100 grams self raising gf flour
  18. Take 50 grams shredded suet
  19. Get 1 pinch each salt & pepper
  20. Take 5 tbsp or enough water to combine

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. In a large casserole dish, heat a tablespoon of the olive oil until shimmering.

Instructions to make Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF:
  1. 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
  2. Preheat the oven to gas 4 / 180C / 350°F
  3. 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
  4. To make the doughballs, combine the dry ingredients and add just enough water to make a stiff dough
  5. Split the dough into 8 and form into balls with floured hands. They'll expand in the oven
  6. 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
  7. 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
  8. 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 uses amongst other ingredients such as stewing steak, bacon, draught cider, black treacle, tinned anchovy fillets and pickled walnuts. In a large casserole dish, heat a tablespoon of the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess. Add half of the meat to the casserole and cook over a moderately high heat until browned on the bottom, about three minutes.

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