Best Scottish Stew And Doughboys Recipes

BEEF STEW AND DOUGHBOYS

Steps:

• Doughboys method: -Cut butter into small pieces then add flour, baking powder and salt. Add water or milk to make a soft dough. Drop a teaspoonful into stew, cover pot tightly and cook for 5 minutes. STEW METHOD: - Preheat frying pan to medium heat on stove top, when ready add 1 tbsp oil and butter( more if needed ), chopped beef, cook until brown on both sides, season with pepper, thyme, 1 tbsp Worcestershire sauce, after the beef starts to brown then add salt and garlic.(Please note only cook garlic for a minute until the flavours start to release don't let it burn because it will charge the flavour, . Then remove sauté beef out on pan unto a plate. - Add chopped onion, fry until it begins to brown or Caramelize, then add sea salt, thyme, pepper, - In the same frying pan add 1 tsp butter let melt then add 1 or 2 tbsp flour, mix it around the pan until the flour starts to brown, add 1 cup of beef or vegetable broth let thicken then set aside until the last 20 minutes of your cooking step. - In your medium boiler add all your vegetables, fried beef and the remaining beef or vegetable broth, put on medium to low heat on stove top for 1 hour, then at the last 20 minutes add tomatoes and frozen green peas stirring occasionally, then add your thickening to the pot. Then let it continue cooking and add the dough boys for another 5 minutes. Doing this by following the method posted above and then scoop small amounts of the dough and drop into the boiler. - When beef stew and doughboys have cooked remove from heat and start to serve, with doughboys and fresh rolls,

SCOTTISH STEW AND DOUGHBOYS

Steps:

• Chop up beef; roll into seasoned flour.
• Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry).
• Add the chopped onion, carrots, and turnips. Cook on medium until softened.
• Dissolve beef bouillon cubes in about 3/4 pint of water.
• Pour mixture into stew.
• Season with salt and pepper.
• Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours.
• Stir often and keep the gravy level up by adding water.
• DOUGHBOYS:.
• Blend flour and suet together.
• Mix in a little water at a time to make a dough.
• Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking.
• Make sure there is enough gravy as they soak up the liquid.
• Best cooked with lid on pan.
• When ready they are light and fluffy about double the size.
• To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water.
• I like to cook the stew in the morning, switch it off and reheat when making the doughboys for our evening meal; always tastes much better.

SCOTTISH BEEF STEW

Steps:

• Heat oil in a pan.
• Add chopped beef and onions and cook until browned.
• Lower hear and add flour (sprinkled) over beef and stir through.
• Add water, stir.
• Add tomato paste and peas.
• Add garlic, vegetables, herbs, lentils or barley, oats and salt. Stir well.
• All should be covered with water, add more if not.
• Simmer covered over low heat 2 - 3 hours. Stir occasionally and add more water if needed.
• TO SERVE.
• Slice or chop raw spinach, place a generous serve in bottom of each individual bowl,
• Ladle hot stew over. Stew will lightly cook the spinach.

DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE

Steps:

• 1. Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling soup or stew. Cover and simmer 15 minutes without lifting lid. Serve.
• 2. VARIATION: To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.