Beef And Vegetables In Red Wine Sauce
- 1 tablespoon vegetable oil
- 2 lbs stewing beef
- 2 sliced carrots
- 2 stalks sliced celery
- 3 1/2 ounces sliced mushrooms
- 1 onion, chopped
- 1 (14 ounce) can drained tomatoes
- 1/4 pint water
- 3 beef bouillon cubes
- 1/2 pint red wine
- 1 teaspoon dried herbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- beef gravy granules
- Dumplings
- 6 ounces self raising flour
- 3 ounces suet
- 1 tablespoon chopped parsley
- salt and pepper
- In a large non stick pan, brown the steak in batches and place in crock pot or casserole dish. Then add the carrots, celery, mushrooms and onion.
- Combine the tomatoes, water, stock cubes, wine, herbs, salt and pepper.
- Pour into the crock pot and cook on low for 8 hours or high for 5 hours approximately If you are not using a crock pot, cover the casserole and place in a moderate oven for 1 1/2-2 hours or until beef is tender.
- Dumplings;.
- Sieve the flour into a bowl; add suet, parsley, salt and pepper. Add about 3 tbsp water to make a soft but not sticky dough. With floured hands roll dough into 8 balls.
- Add the dumplings 30-40 minutes before the end of cooking time and cook on a high setting.
- On completion of cooking, thicken the sauce with gravy granules if desired (or needed) for a rich beefy flavour.
vegetable oil, stewing beef, carrots, celery, mushrooms, onion, tomatoes, water, red wine, herbs, salt, pepper, beef gravy granules, dumplings, flour, suet, parsley, salt
Taken from www.food.com/recipe/beef-and-vegetables-in-red-wine-sauce-309390 (may not work)