Recipe of Award-winning 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 Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys scottish beef stew & suet doughballs gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit unique. 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 in the world. It's easy, it's quick, it tastes delicious. It is enjoyed by millions every day. Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF is something which I've loved my entire life. They're fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. 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.

Ingredients requirements of Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF:

1. Provide 500 grams of lean braising steak, diced.
2. Require 2 for onions, diced or sliced.
3. Provide 2 of carrots, diced or sliced.
4. Provide 2 - large handfuls of peas.
5. Need 500 ml for beef stock.
6. Provide 1 clove of chopped garlic.
7. Need 2 tbsp tomato puree/paste.
8. Prepare 1 tbsp - worcestershire sauce, see below for a gluten-free recipe.
9. You need 2 tbsp - fresh parsley, finely chopped.
10. Need 1/4 tsp - thyme leaves.
11. Give 1 for bay leaf.
12. Give 2 tbsp of cornflour/cornstarch mixed with a little cold water.
13. You need for salt & pepper.
14. Require 2 stick - chopped celery (optional).
15. Require 1 for diced green sweet pepper (optional).
16. You need - Doughballs/Dumplings.
17. You need 100 grams - self raising gf flour.
18. Prepare 50 grams - shredded suet.
19. Prepare 1 pinch each salt & pepper.
20. Give 5 tbsp or enough water to combine.

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

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.

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