Russell Hobbs 14586, Instructions Manual

10

beef stew with herby dumplings 

serves 4-6

cooking time: high 4-5 hours / low 7-8 hours / auto 6-8 hours

stew

15ml (1tbsp) vegetable oil

675g (1½lb) stewing steak

25g (1oz) flour
2 medium carrots, peeled and thinly sliced
2 sticks celery, thinly sliced

100g (4oz) mushrooms, sliced
1 onion, peeled and finely chopped

400g (14oz) tin chopped tomatoes
275ml (½pt) beef stock, hot

150ml (¼pt) red wine

5ml (1tsp) mixed herbs
seasoning

1 bay leaf

dumplings

175g (6oz) self raising flour

75g (3oz) shredded suet

5ml (1tsp) mixed herbs

2.5ml (½tsp) salt

30-45ml (2-3tbsp) cold water

Preheat the cooking pot for 20 minutes on high setting
Heat the oil in a large non stick pan and brown the steak. Coat with flour and transfer 
to the cooking pot.

Add the carrots, celery, mushrooms and onion to the cooking pot and then stir in the 

remaining stew ingredients ensuring that the meat and vegetables are covered with 
liquid.

Cover and cook for the required time on the chosen setting.

To make the dumplings, mix the flour, suet, salt and herbs together and stir in enough 

water to make a soft elastic dough. Roll into small balls.

Add the dumplings to the stew and cook on high setting for 30-35 minutes.
Alternatively, when preparing the stew, blend the stock and wine in with the floured 

steak and bring to the boil and then transfer to the cooking pot.