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Beef Stew and Dumplings


1 tablespoon vegetable oil
675 g braising steak; cut into 2.5 cm cubes
1 medium onion; sliced
3 medium carrots; sliced
1 295 g can condensed oxtail soup
300 ml water
1 137 g packet suet dumpling mix *

* or use dumpling recipe (below)

Yield: 4 servings

Heat the oil in a large saucepan and gently fry the beef and onion for 5 minutes or until the meat is browned and onion softened. Stir in the carrots, soup and water. Cover and simmer gently for 30 minutes, stirring occasionally.

Make up the dumpling mix according to the instructions, divide into 8 pieces and shape into balls. Drop the dumplings on to the bubbling stew. Cover and cook gently for a further 20 minutes or until beef is tender and dumplings well risen. Serve with fresh vegetables.

NOTE: also delicious with condensed tomato soup.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.