SWEDE STEW RECIPES

Steps:

• Preheat the oven to 120C/250F/Gas ½.
• Season the lamb and dust with the flour. Palce a heavy-bottom casserole dish over a medium heat, add the olive oil and butter then the lamb. Fry until golden-brown. Remove the lamb and keep to one side.
• Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour.
• For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 12 small balls. Place on a plate in the fridge to chill.
• When the lamb stew is ready, place the dumplings on the top of the stew and put the lid back on. Return the stew to the oven for 10 minutes or until the dumplings are fluffy and cooked through. (Alternatively, if you are short of space in your casserole dish, place 500ml/18fl oz lamb stock into a separate pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute.)
• Add the parsley to the stew and serve equally between four shallow bowls with the dumplings.

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
• Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and all the vegetables and fry for 1-2 minutes.
• Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
• Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
• For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough.
• With floured hands, roll spoonfuls of the dough into small balls.
• After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have puffed up and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
• To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.