Exeter Stew Recipe
Exeter Stew Recipe with Stewing Beef, Onions, Butter, Carrots, Turnips, Vinegar, Stock & Dumplings.
INGREDIENTS
1 1/2 lb (675g) Stewing Beef
3 Onions, sliced
2 oz (50g) Butter
2 Carrots
2 Turnips
1 tablespoonful Vinegar
Salt & Pepper to taste
1 tablespoonful Plain Flour
Stock
Dumplings - see below
METHOD
Cut the Stewing Beef into neat pieces, and fry in the Butter in a casserole, for about 5 minutes. When brown all over, remove the meat to a plate, then brown the sliced Onions lightly. Stir in the Flour and season to taste, and thin down with stock. Add the Vinegar. When the mixture is boiling, return the Meat to the casserole, add the sliced Carrots and Turnips, cover and simmer for 2 hours.
Add 6 to 8 Dumplings and cook for another 30 minutes. Serve the Meat and Vegetables garnished with the Dumplings.
Enough for 6 people.
Click Here for a Dumplings Recipe
Based on the Exeter Stew recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).