Our relaxing day was topped off with a quick and simple Sunday dinner, stew and dumplings. I know that rump steak is a bit more expensive than other cuts but sometimes you deserve not to be waiting for hours for something to finish cooking (a torturous past time, if ever there was one).
2 tbsp olive oil
1 tbsp cornflour
1 tsp ground cinnamon
600g beef rump or sirloin, trimmed of excess fat and cut into large cubes
1 onion, sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
2 fresh rosemary sprigs, roughly torn
100ml red wine
500ml beef stock, hot
Grated zest and juice of 1 orange
For the dumplings
150g self-raising flour
75g light vegetable suet
1/2 tsp salt
Handful chopped fresh parsley
1. Heat half the oil in a large frying pan over a high heat. Mix the cornflour, cinnamon and some seasoning on a plate and dust the beef in the seasoned flour. Cook for 2-3 minutes, in batches, until browned all over. Transfer to a plate.
2. Heat the remaining oil in the pan, add the onion, carrot, celery and rosemary and stir-fry for 2-3 minutes. Add the wine, bubble until reduced by half, then add the stock and bring to the boil. Lower the heat until the stew is simmering, then add the orange zest and juice and the browned meat.
3. For the dumplings, mix the flour, suet, salt, parsley and enough water in a large mixing bowl to make a soft dough. Roughly shape into 8 balls, dropping them into the stew as you go. Simmer gently for 10 minutes, until they’ve puffed up a fair bit.
I served this with colcannon (cabbage! I was not popular with the kids...). Just what I needed.
- Posted using BlogPress from my iPad. Please excuse any typing errors as my fat fingers and Apple's touch screen technology are not a good combination.