Stew

500g lean diced beef

2 pints beef Stock

A little plain flour

A little oil

1 medium onion, roughly chopped

250g carrots, cut into large chunks

250g chestnut mushrooms – leave whole

½ turnip/swede, cut into large chunks

1 dessertspoon mixed herbs or chopped fresh herbs of your choice

Salt & pepper

1 tablespoon mushroom ketchup or Worcester sauce (optional)

Dumplings

75g shredded vegetable suet (such as Atora or Atora Light)

150g self-raising flour

Pinch of salt & pepper

2 teaspoons dried mixed herbs or chopped fresh herbs of your choice

a little cold water (not more than 5 tablespoons)

To make the dumplings:

Combine flour, suet, salt & pepper and herbs in a large mixing bowl. Add water a very little at a time until you are able to bring the mixture into a ball. Use too much water and your dumplings will be heavy. Divide into 8 small balls and leave on a floured plate, covered with a clean, damp cloth.

To make the stew:

Heat the oil in a heavy-based large pan. Mix salt & pepper with the flour and toss the diced beef in seasoned flour.

Put the flour-coated beef into the hot oil and fry gently for five minutes or until browned. Add the chopped onion and fry for a few minutes more. Add the carrot and swede and leave on a gentle heat for 5 minutes.

Add small amount of stock and stir carefully to mix the sticky residue from the bottom of the pan into the stock – this will incorporate all the flavour of the meat and vegetables into the stock. Add the rest of the stock, stir well, bring to boil, then simmer for 30 minutes.

Add the mushroom ketchup or Worcester sauce, if using. Add the chestnut mushrooms, cover and leave to simmer for a further 30 minutes.

Remove the lid and gently drop the dumplings onto surface of the stew making sure that they do not overlap. Replace the close-fitting lid and leave simmering for 20 minutes. Do not be tempted to remove the lid during these 20 minutes as dumplings need a steamy atmosphere to cook and rise.

Serve

Serve the stew into bowls and place 2 dumplings per person on top of the stew.

1.35 kilograms of boneless sirloin

Olive Oil

15 grammes of unsalted butter

Salt & pepper

175 grammes of chicken liver pâté

1 small egg, beaten

Stuffing

55 grammes of unsalted butter

150 grammes of shallots

250 grammes of button mushrooms

3 tablespoons of double cream

Salt and pepper

1 pack of ready rolled puff pastry

Season the sirloin and seal on all sides in a frying pan with oil and butter. Allow the meat to cool.

Stuffing

Using the same pan heat the 55 grammes of butter and soften the finely chopped shallots and finely chopped mushrooms. Cook gently until all liquid has evaporated. Add the cream and seasoning and reduce until the sauce thickens. Remove from the heat and allow to cool.

Prepare

Preheat the oven to 230°C (gas mark 8). Lay out the pastry and cover with the pâté to the same width as the sirloin. Make a cut in the centre of the meat and stuff with the mushroom mix.

Place the beef onto the pastry and neatly fold the pastry around all sides. Place seam side down on a large baking tray and brush with the beaten egg.

Roast

Place the Wellington in the oven for 10 minutes then reduce the heat to 190°C (gas mark 5). Cook for a further 20 -30 minutes until the pastry is golden.

Serve

Place the meat on a carving board and leave to stand for 5 minutes. Slice the meat and serve with potatoes and vegetables of your choice. 

¾ kilogram chuck steak, diced
2 tablespoons of olive oil
1 large carrot
300 millilitres of red wine
2 sprigs of fresh thyme
2 cloves of garlic
2 bay leaves
10 shallots
1 tablespoon of plain flour
375 grammes of chestnut mushrooms
300 millilitres of beef stock
freshly chopped parsley

Preheat the oven to 150°C (gas mark 2).

Peel and chop the carrot; peel and crush the garlic; peel the shallots.

Cook

Heat 1 tablespoon of the oil in a large saucepan. Add the carrot and shallots and cook for 2-3 minutes. Add the wine, thyme, garlic and bay leaves. Simmer for about 15 minutes. Transfer the mixture to a casserole dish.

Coat the beef lightly in flour. Heat 1 tablespoon of the oil in a large frying pan. Add the beef to the pan and cook until brown on all sides. Transfer to the casserole dish. Cover the casserole and place in the oven. Cook for about 2 to 2½ hours. Add the mushrooms and cook for a further ½ hour.

Serve

Serve with new potatoes, sprinkled with freshly chopped parsley.