Here's my beef stew recipe -- I lurrrrve it!
1 to 2 pounds casserole beef
3-4 large potatoes, peeled and cut into chunks
5-6 large carrots, peeled and cut into chunks
1 large onion, diced
1 tin chopped tomatoes
2 tbsp tomato paste
3 stock cubes (again, i use whatever is in the house)
1 can of beer (i used whatever is in the house or 330ml of whatever wine is in the house)
boiling water
1 bay leaf
2 tsp dried thyme
1 tsp freshly cracked black pepper
In a stock pot, brown the beef in a little olive oil. Add the potatoes, carrots, and onion -- mix it all together and cook for about 5 mins. Add the chopped tomatoes, tomato paste, beer/wine, and enough boiling water to cover. Add the bay leaf, thyme, pepper, and crumble in the stock cubes. Bring to the boil. Take off the heat and cover the top of the pot tightly with foil and place in a 180C oven for 2 hours.
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Thirty minutes before the stew is due out of the oven, add dumplings, cover, and cook for 30 mins.
For the dumplings, melt 2 tbsp butter in 1 cup milk. Mix together 1 cup AP flour, salt and pepper to taste, and 1 tsp baking powder. Pour the milk/butter in and stir lightly with a fork until just combined. Roll the mixture into little balls (will make 9-12, depending on how big you make them).
