Casseroles, stews, braises – they’re all so absolutely hearty and can be really affordable if you know how to shop for different cuts of meat. 

Serves 4 

 

Ingredients:

350g beef steak, either chuck, cross-cut blade or rump 

100g (about one) sheep kidney, halved, membranes and fatty nodules (white bits) removed 

2 tbsps plain flour 

2 tbsps cooking oil 

1 large onion, diced 

½ tsp salt 

Decent grind of black pepper 

2 large carrots, diced 

Dash of Worcestershire or soy sauce 

1 bay leaf 

200-250mls stock or water 

 

Method:

1. Cut beef into large bite size pieces and kidneys a little smaller. Dust meat in flour.
2. Heat oil in a medium-size, heavy based saucepan and brown the onions. Add the floured meat and don’t disturb until some pieces (the ones on the bottom) are well browned.
3. Season with salt and pepper, add carrots, a dash of either Worcestershire sauce or soy sauce, bay leaf and pour in enough stock or water to almost cover the meat. Put the lid on and bring to a simmer and cook gently over a low-medium heat until the meat is tender - approx 1.5 hours – or transfer to a casserole dish, cover tightly with foil and pop it in an oven at 170 C to cook for 1.5 hours. Cool overnight.

 

DUMPLINGS 

 

Ingredients:

1 cup plain flour 

50g butter 

1 tsp baking powder 

¼ tsp salt 

3 tb finely chopped parsley 

½ cup milk (approx.) 

 

Method:

1. Rub butter into dry ingredients - flour, baking powder, salt - until it resembles breadcrumbs.
2. Add chopped parsley and then mix in the milk bit by bit until you have a soft dough. Flour your hands and gently pinch tablespoonful sized balls of the dough, rolling each gently into a ball and dropping onto the simmering stew. Work quickly until all have been added.
3. Replace the lid and cook for 10 minutes until the dumplings are light and fluffy and cooked through (check one by breaking it open).

 

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