{"id":110188,"date":"2021-02-04T13:00:22","date_gmt":"2021-02-04T18:00:22","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=110188"},"modified":"2021-02-04T09:49:04","modified_gmt":"2021-02-04T14:49:04","slug":"thursdays-are-for-cooking-114","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=110188","title":{"rendered":"Thursdays Are For Cooking&#8230;."},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/ichef.bbci.co.uk\/food\/ic\/food_16x9_832\/recipes\/beefstewwithdumpling_87333_16x9.jpg\" width=\"594\" height=\"335\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>And on a cold winter night, what could be better than a good, hearty beef stew with dumplings?<\/p>\n<p>This one comes from the BBC&#8217;s cookery section, with the source as professional chef James Martin. And yes, those dumplings do look good. Anyone want the recipe for toad-in-the-hole? That&#8217;s another tummy-filler.<\/p>\n<p>Ingredients<\/p>\n<p><strong>For the beef stew<\/strong><\/p>\n<ul>\n<li>2 tbsp\u00a0olive oil<\/li>\n<li>25g\/1oz\u00a0butter<\/li>\n<li>750g\/1lb 10oz beef\u00a0braising steak, chopped into bite-sized pieces (chuck beef is good, too)<\/li>\n<li>2 tbsp\u00a0plain flour<\/li>\n<li>2\u00a0garlic cloves, crushed<\/li>\n<li>175g\/6oz baby\u00a0onions, peeled<\/li>\n<li>150g\/5oz\u00a0celery, cut into large chunks<\/li>\n<li>150g\/5oz\u00a0carrots, cut into large chunks<\/li>\n<li>2\u00a0leeks, roughly chopped<\/li>\n<li>200g\/7oz\u00a0swede, cut into large chunks (a swede is a turnip)<\/li>\n<li>150ml\/5fl oz\u00a0red wine<\/li>\n<li>500ml\/18fl oz\u00a0beef stock<\/li>\n<li>2 fresh\u00a0bay leaves<\/li>\n<li>3 tbsp fresh\u00a0thyme leaves<\/li>\n<li>3 tbsp chopped fresh flatleaf\u00a0parsley<\/li>\n<li>Worcestershire sauce, to taste<\/li>\n<li>1 tbsp\u00a0balsamic vinegar, or to taste<\/li>\n<li>salt and freshly ground\u00a0black pepper<\/li>\n<\/ul>\n<p><strong>For the dumplings<\/strong><\/p>\n<ul>\n<li>125g \/ 4\u00bdoz plain flour, plus extra for dusting<\/li>\n<li>1 tsp\u00a0baking powder<\/li>\n<li>pinch\u00a0salt<\/li>\n<li>60g \/ 2\u00bdoz suet (bacon fat will do, too)<\/li>\n<li>water, to make a dough<\/li>\n<\/ul>\n<p><strong>To serve<\/strong><\/p>\n<ul>\n<li>mashed potato<\/li>\n<li>1 tbsp chopped flatleaf\u00a0parsley<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>Preheat the oven to 180C\/350F\/Gas 4.<\/li>\n<li>For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.<\/li>\n<li>For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough.<\/li>\n<li>With floured hands, roll spoonfuls of the dough into small balls.<\/li>\n<li>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.)<\/li>\n<li>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.<\/li>\n<\/ol>\n<p>This should serve at least 4 people and leave some over, but if you have hungry kids\/grandkids, you might want to increase the recipe. And remember: dessert has to have room, too.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; And on a cold winter night, what could be better than a good, hearty beef &hellip; <a title=\"Thursdays Are For Cooking&#8230;.\" class=\"hm-read-more\" href=\"https:\/\/www.azuse.cloud\/?p=110188\"><span class=\"screen-reader-text\">Thursdays Are For Cooking&#8230;.<\/span>Read more<\/a><\/p>\n","protected":false},"author":653,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[485,11],"tags":[],"class_list":["post-110188","post","type-post","status-publish","format-standard","hentry","category-cooking","category-economy"],"_links":{"self":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/110188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/users\/653"}],"replies":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=110188"}],"version-history":[{"count":0,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/110188\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=110188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=110188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=110188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}