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Easiest Way to Make Tasty Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF

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Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF.

Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF You can have Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF using 20 ingredients and 8 steps. Here is how you achieve it.

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

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

Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF step by step

  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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