GERMAN PORK STEW WITH DUMPLINGS RECIPES

Steps:

• Season the flour with a good pinch of salt and pepper, then toss the beef in the seasoned flour to coat

  Cook the beef in batches in 1 tbsp of oil in a large frying pan over high heat, turning occasionally, for 5-10 minutes or until brown all over. Transfer to a slow cooker

  Cook the vegetables, garlic and mushrooms in the remaining oil in the pan over a medium heat for 5-10 minutes, until vegetables begin to brown. Stir in the herbs, tomato purée and chopped tomato and cook for a couple of minutes. Add to the beef in the slow cooker

  Pour in the stock and cook for 4 hours on high (or 6 hours on low), until the meat is very tender

  To make the dumplings, combine all the flour, suet and herbs in a bowl and add enough milk to just bring it together. Season with salt and pepper. Roll into 6-8 small balls

  Stir the stew, remove the bay leaves and season to taste

  Evenly top the surface of the stew with the dumplings. Cover and cook for an additional hour with the lid on

  Serve topped with the combined parsley and garlic if using. 

Steps:

• Heat 2 tbsp of the oil in a large heavy-based casserole dish over a high heat. Season the beef cubes, then toss in flour and shake off the excess. Add half the beef to the hot oil and fry for 3-4 minutes or until golden brown all over. Remove with a slotted spoon and set aside while you repeat with the rest of the beef.
• Meanwhile, put the shallots in a large bowl, cover with boiling water and leave for 3-4 minutes. Drain, then refresh in cold water. Peel and trim their bases and halve if large.
• Add the remaining oil to the pan, then add the shallots and carrot. Season, then fry over a medium heat for about 5 minutes, stirring. Add the mushrooms, turn up the heat and add a splash of water. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally.
• Return the meat to the pan with the red wine, stock and bouquet garni. Cover and bring to the boil, then reduce the heat and simmer for 2½ hours. Stir occasionally to stop it sticking. (Add a little water if it gets too dry.) Stir in the mustard and cook over a medium-high heat, uncovered, for 15 minutes to thicken slightly.
• Remove half the stew, tip into a plastic container and leave to cool. Seal, then freeze for up to 3 months.
• While the stew cooks, make the dumplings. Mix half the quantities of flour, butter, mustard, cheese and parsley with some salt and black pepper and a splash of water until you get a soft dough. Roll into 8 small walnut-size balls, add to the top of the stew and cook for a final 10-15 minutes, covered with a lid. Serve.
• To cook the frozen stew, defrost overnight in the fridge, put into a casserole and bring to the boil. Meanwhile, make the dumplings using the other half of the ingredients and finish the recipe as in step 6.