Recipe of Award-winning Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys scottish beef stew & suet doughballs gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vickys scottish beef stew & suet doughballs gf df ef sf nf using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF:

1. Prepare lean braising steak, diced
2. Take onions, diced or sliced
3. Make ready carrots, diced or sliced
4. Make ready large handfuls of peas
5. Get beef stock
6. Take chopped garlic
7. Get tomato puree/paste
8. Make ready worcestershire sauce, see below for a gluten-free recipe
9. Get fresh parsley, finely chopped
10. Prepare thyme leaves
11. Make ready bay leaf
12. Make ready cornflour/cornstarch mixed with a little cold water
13. Make ready salt & pepper
14. Get chopped celery (optional)
15. Prepare diced green sweet pepper (optional)
16. Prepare Doughballs/Dumplings
17. Take self raising gf flour
18. Prepare shredded suet
19. Prepare each salt & pepper
20. Make ready or enough water to combine

Instructions to make Vickys Scottish Beef Stew & Suet Doughballs GF DF EF SF NF:

1. Put all the casserole ingredients apart from the cornflour in a large ovenproof dish with a lid and combine well. Let it sit for a few hours to soften and marinate the meat
2. Preheat the oven to gas 4 / 180C / 350°F
3. Put the dish in the oven. Total cooking time is 1 hr 45 minutes but you need to take the dish out and add the doughballs after an hour and 25 minutes
4. To make the doughballs, combine the dry ingredients and add just enough water to make a stiff dough
5. Split the dough into 8 and form into balls with floured hands. They'll expand in the oven
6. Take the casserole from the oven after 1 hr and 25 minutes. Place the doughballs on top of it and replace the lid. Put back in the oven for the remaining 20 minutes. If you like them crispy on top leave the lid off
7. When done, remove the bay leaf and thicken the gravy by stirring in the cornflour & water mixture. Serve with mashed potato. The doughballs should be fluffy and suck up the gravy from the stew
8. You can flavour the doughballs with rosemary, parsley or thyme if you like. My grannie made the best doughballs, we would fight over them lol

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