GWJamaica Cook Book

Ingredients

Stew
1 kg boneless stewing beef cut into small cubes
2 large chopped onions
3 parsnips peeled and cut into 4 cm julienne
6 carrots peeled and cut into circles
2 small turnips peeled and cut into cubes
Any other veggies (peas are best for color)
2 tsp of sugar
2 cups of beef stock, more if required
2 cups of red wine
3 tbsp of tomato paste
2 tbsp of butter
1 tbsp rosemary chopped (fresh if possible)
500g of sliced mushrooms
8 to 10 small potatoes peeled and quartered
2 cloves of garlic grated or minced
Salt & Pepper to taste

Dumplings
2 cups of self raising flour
1 cup of beef suet

Preparation

Saute the beef in until all sides are browned, don’t crowd or it will steam and not brown properly, cook it in batches if necessary. When finished transfer to a large casserole pot with a lid. Put the vegetables into the saute pan, add butter, garlic and sugar, cover and cook over medium high heat for approximately 10 minutes, then add them to the meat in the casserole. Put the wine into the saute pan to deglaze, then add the beef stock and then whisk in tomato paste and rosemary, allow to simmer for a few minutes before pouring into the casserole. Season with salt and pepper and gently stir ingredients so the meat is evenly distributed throughout the dish. Ensure the liquid covers the contents, add more stock if required. Place in a low oven (160 to 170) with the lid on and leave to cook for at least two hours, lower the heat if longer

Dumplings
Place the flour and suet in a mixing bowl. Turn the ingredients until well blended. Add water, a tablespoon at a time and mix, gradually add more water as required. When you have formed a dough break off small pieces and role into balls of the desired size. 20 minutes before serving place the dumplings in the top of the casserole. Leave the lid on, the base of the dumplings will absorb the gravy and the tops will brown. If required add a little more stock or wine Note the dumplings will double in size so give them room to grow

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