Ned Kelly Stew (With Dumplings) - cooking recipe

Ingredients
    1 kg diced beef
    1 large onion (diced)
    1/4 red capsicum (diced)
    1 1/4 cups tomato sauce
    1 1/4 cups barbecue sauce (fountain if poss)
    1 dash Worcestershire sauce
    2 cups frozen mixed vegetables
    4 medium potatoes (peeled and cut into quarters)
    1 1/4 cups cornflour, for thickening
    1 1/2 cups self raising flour
    milk
    salt
    2 beef bouillon cubes
Preparation
    Heat some oil in large heavy based pot add beef and onion.
    Fry until brown add capsicum and stir a little. Add about 6 cups of water,tomato sauce, barbecue sauce and veggies and then cook for 1 1/2 hours until the beef is completely tender.
    After the meat is tender add potatoes.
    Dumplings: Aside get a large mixing bowl and mix self raising flour and salt together adding milk till mixture is stiff and gooey.
    Spoon out 1 lump of mixture on the top of the stew and then another do this till all mixture is in balls on top of the stew. Place a tight lid on and cook for 15 minutes until the dumplings are cooked.
    You can also check by putting a sharp knife into one of the dumplings. If it comes out clean there done.
    Get the corn flour and mix with just enough water to make a paste add to stew little at a time to thicken when it is thick enough discard the rest.
    Serve with dumplings. Mmm, very very nice, real Australian out back dinner--Enjoy!
    This recipe is awesome in a slow cooker!

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