I NEVER GOT A CHANCE TO DUMPLINGIZE the last stew because I ate the entire lot while it was mulling overnight (y'know to let spices settle in). Anyway I've done a repeat performance today only without baby potatoes, which you don't need, carbs-wise when you're intending to saturate the pan with humungous puffing dumplings. They're so nice you end up eating more and more dumplings and barely bothering with the stew (well I do).
Anyway here's my recipe as performed this morning:
Serves one because I gobbled up so much of the ingredients last time. And speaking of ingredients they are:
About 1/3 lb cubed beef. I always cut the butcher's cubes into thirds when I get home. It makes the chunkiness go further.
1 medium onion, chopped
2 large spring onions, chopped right up till the leaves start getting too manky for human consumption. Dice through the onionier white sections
About 5 large field mushrooms, alternately quartered and sliced
Small selection of frozen carrots, broccoli, cauliflour selection
Spices: curry powders, jerk seasoning, cajun seasoning, paprika. If you don't have such an exotic mix you can use just paprika and chili. Go easy on the chili though
Oil saucepan, put on med-hi heat, add beef cubes and fry till "sealed in" (ie grey all over), then add onion, fry a further 2 mins now reduce heat a bit, add mushrooms, fry a further 2 mins. Get all your piri piri spices and add in the following proportion: one spoon mixed total of curry/jerk/cajun spices to one spoon paprika. If using just paprika and chili then make the balance at least 90-10 with 90 on paprika's side.
Now chuck in chopped spring onion, fry up a bit.
I had to transfer to a larger pan a third way through the following and had to add more oil.
Once you've got these ingredients sizzling merrily add about a coffee mug full of freshly boiled water then add the frozen veg and put a lid on the pan. I always verge towards too much water as too little will get horrible burnt bits at the bottom. You can always boil off any excess simply by returning heat to max and removing lid for a few mins.
Cook for at least an hour and a half on as low a heat as you can muster.
In last half hour add frozen peas if desired.
Make up dumpling mix (self-raising flour, Atora vegetable suet and water with a tad salt and pepper). Check there's at least an inch of water depth. Chuck in 10 or so pingpong ball sized dumplings. (They swell massively).
My top tip: every time I do this I fret that I've delivered a spices overdose. And I never have yet. Although massively too much paprika is too much and frankly unnecessary.
Now I have to rush and get back to much bubbling piri piris.
Piri piri means some sort of African chili. I use the expression rather loosely, as you might have guessed.
I got the obsession from a certain Domino's Pizza advert:
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