Scottish Stew And Doughboys Recipes

BEEF STEW AND DOUGHBOYS

Steps:

• Doughboys method: -Cut butter into small pieces then add flour, baking powder and salt. Add water or milk to make a soft dough. Drop a teaspoonful into stew, cover pot tightly and cook for 5 minutes. STEW METHOD: - Preheat frying pan to medium heat on stove top, when ready add 1 tbsp oil and butter( more if needed ), chopped beef, cook until brown on both sides, season with pepper, thyme, 1 tbsp Worcestershire sauce, after the beef starts to brown then add salt and garlic.(Please note only cook garlic for a minute until the flavours start to release don't let it burn because it will charge the flavour, . Then remove sauté beef out on pan unto a plate. - Add chopped onion, fry until it begins to brown or Caramelize, then add sea salt, thyme, pepper, - In the same frying pan add 1 tsp butter let melt then add 1 or 2 tbsp flour, mix it around the pan until the flour starts to brown, add 1 cup of beef or vegetable broth let thicken then set aside until the last 20 minutes of your cooking step. - In your medium boiler add all your vegetables, fried beef and the remaining beef or vegetable broth, put on medium to low heat on stove top for 1 hour, then at the last 20 minutes add tomatoes and frozen green peas stirring occasionally, then add your thickening to the pot. Then let it continue cooking and add the dough boys for another 5 minutes. Doing this by following the method posted above and then scoop small amounts of the dough and drop into the boiler. - When beef stew and doughboys have cooked remove from heat and start to serve, with doughboys and fresh rolls,

TRADITIONAL BRITISH BEEF STEW AND SUET DUMPLINGS

Steps:

• Gather the ingredients.
• In a large bowl mix together the flour and the chunks of cooking steak. Make sure all the beef is covered in flour.
• In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and brown all over. Remove the steak and place it into a Dutch oven or casserole dish. Add the remaining oil to the frying pan, heat again, then add the remaining steak and brown all over. Again, add the steak to the dish.
• Turn the heat up high and add the brandy to the frying pan, stir well, scraping up all the meat juices on the bottom of the pan. Continue to cook this mixture, taking care not to burn it, until it becomes a sticky glaze.
• Add the onion, leeks, and carrots to the frying pan, stir them well to coat all the vegetables with the glaze, then tip them all into the dish.
• Place the frying pan back onto the heat; stir in a third of the stock (1/2 pint) and bring to a boil, scraping all the bits from the bottom of the pan. Once all the bits are released, pour the stock into the casserole.
• Add the remaining stock, cover with a tight-fitting lid, then simmer gently on the stovetop or in a medium oven (350 F/175 C) for 2 hours. Check from time to time to make sure the stock isn't reducing too much. If it is, add a little boiling water. The meat and vegetables should always be covered by liquid. You can also make this recipe in a slow cooker if you have one.
• Move on to the next steps for the dumplings.
• In a roomy bowl, mix the flour with the suet and a pinch of salt. Add 3 tablespoons cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough.
• Divide the dough into 8 to 9 pieces and shape into round balls with lightly floured hands. Leave to one side while you roll the remaining dumplings.
• After the beef stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste. Add the dumplings to the stew, laying them on the surface at even distances apart. Pop one of the dumplings in the middle as well if you have enough. Cover the dish again with the lid and cook for a further 20 minutes.
• Remove the lid and you will see the dumplings well-risen; if not, cook for a few minutes more.
• Serve hot into warm bowls. Enjoy!

SCOTTISH STEW AND DOUGHBOYS

Steps:

• Chop up beef; roll into seasoned flour.
• Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry).
• Add the chopped onion, carrots, and turnips. Cook on medium until softened.
• Dissolve beef bouillon cubes in about 3/4 pint of water.
• Pour mixture into stew.
• Season with salt and pepper.
• Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours.
• Stir often and keep the gravy level up by adding water.
• DOUGHBOYS:.
• Blend flour and suet together.
• Mix in a little water at a time to make a dough.
• Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking.
• Make sure there is enough gravy as they soak up the liquid.
• Best cooked with lid on pan.
• When ready they are light and fluffy about double the size.
• To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water.
• I like to cook the stew in the morning, switch it off and reheat when making the doughboys for our evening meal; always tastes much better.

RECIPE DOUGH BOYS

Steps:

• Add baking powder and flour into mixing bowl ( I usually start with 1 cup flour and go from there as per how many I need to make )Add water small amounts at a time & stir to make into balls ( around the size of a bouncy ball...They double in size when cooked )Can be used in recipes like NZ style Boil up ( see my other recipes ) and even chicken soup.Just place into pot about 5 mins before serving.