Serves 4 220 cals per serving 7 WW points
Preparation Time 25 minutes Cooking Time 2 hours 10 minutes
1 tbsp vegetable oil
1 lb (480 g) braising steak, cubed
8 shallots or small onions, halved
2 celery sticks, chopped
1 large carrot, sliced
1 turnip, chopped
1 tbsp plain white flour
1 beef stock cube, dissolved in ¾ pint (450 ml) boiling water
½ tspn dried mixed herbs
salt and freshly ground black pepper
For the dumpl;ings
3 oz (90g) self-raising flour
a pinch salt
½ tsp dried mixed herbs
2 tbsp margarine
1. Preheat oven to Gas Mark 3/170C/325F
2. Heat the oil in a flameproof casserole and brown the steak all over. Add the shallots or onions, celery, carrot and turnip, and cook for about 5 minutes, stirring occasionally. Remove from the heat and stir in the flour. Add the stock and herbs. Season and transfer to oven and cook 1½ hours.
3. To make the dumplings, sift the flour and salt in a bowl. Mix in the dried herbs, then rub in the margarine until the mixture resembles fine breadcrumbs. Add just enough cold water to make a soft but not sticky dough. Shape 8 small dumplings and add them to the casserole when cooking time is up. Cover and cook for 30 minutes more, or until the meat is tender.
4. Serve the casserole with two dumplings per portion.
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