Ned Kelly Stew (With Dumplings)

• 1 kg diced beef
• 1 large onion (diced)
• 1/4 red capsicum (diced)
• 1 1/4 cups tomato sauce
• 1 1/4 cups barbecue sauce (fountain if poss)
• 1 dash Worcestershire sauce
• 2 cups frozen mixed vegetables
• 4 medium potatoes (peeled and cut into quarters)
• 1 1/4 cups cornflour, for thickening
• 1 1/2 cups self raising flour
• milk
• salt
• 2 beef bouillon cubes

1. Heat some oil in large heavy based pot add beef and onion.
2. Fry until brown add capsicum and stir a little. Add about 6 cups of water,tomato sauce, barbecue sauce and veggies and then cook for 1 1/2 hours until the beef is completely tender.
3. After the meat is tender add potatoes.
4. Dumplings: Aside get a large mixing bowl and mix self raising flour and salt together adding milk till mixture is stiff and gooey.
5. Spoon out 1 lump of mixture on the top of the stew and then another do this till all mixture is in balls on top of the stew. Place a tight lid on and cook for 15 minutes until the dumplings are cooked.
6. You can also check by putting a sharp knife into one of the dumplings. If it comes out clean there done.
7. Get the corn flour and mix with just enough water to make a paste add to stew little at a time to thicken when it is thick enough discard the rest.
8. Serve with dumplings. Mmm, very very nice, real Australian out back dinner--Enjoy!
9. This recipe is awesome in a slow cooker!

beef, onion, red, tomato sauce, barbecue sauce, worcestershire sauce, mixed vegetables, potatoes, cornflour, flour, milk, salt

Taken from www.food.com/recipe/ned-kelly-stew-with-dumplings-89480 (may not work)