members recipes

Ingredients
2 pound Beef Chunks
Clove of garlic
2 finely chopped onions
5 potatoes cut into quarters
5 Carrots Sliced
1 Turnip cut into quaters.
1 Leek Sliced
4 Celery sticks sliced
5 Large mushrooms sliced
2 Oxo cubes ( Beef )
2 teaspoons of Pasley
2 teaspoons of mixed herbs
2 Bay leaves
2 teaspoon of tomato purée
1 teaspoon of mustard.
Salt & Pepper for seasoning

For the Cheese Dumplings

25Og self-raising flour
1 tsp baking powder
125g shredded beef suet
1/2 tsp fine sea salt
1 mustard powder
1/2 tsp cayenne or white pepper
1 clove garlic, smashed to a paste
175g firm cheese, like cheddar
200ml milk

Method
1) Pour two tablespoons of oil into the frying pan and heat to a medium high temperature and add the meat cubes.Cook for a couple of minutes until the cubes of meat are browned on all sides. Turn and stir the meat while it is cooking. Place the meat in a casserole dish or pan. Keep the meat juices for the stock.Place the cooked meat in the bottom of your slow cooker.

2) Cook the potatoes & turnip in boiling water just to make them a bit tender,I find that if I add them straight Into the slow cooker uncook,their will take ages to cook no matter how long you have your slow cooker on.When the potatoes & turnip are tender,drain then place the potatoes and turnip on the meat.

3) When the potatoes and turnip are on the boil add the onion, celery,carrot,leeks and mushrooms and fry for 2 minutes. Add the garlic and fry for another 2 to 3 minutes, Add all the the onion,celery,carrot,leeks and mushrooms over the beef and potatoes and turnip.

4) Next make 2 pints of stock,1 Oxo cube at a time.pour into the slow cooker so all the stock is covering the beef casserole.Add the tomato puree,mustard,pasley and mixed herbs,then stir Everything round.Place 2 bay leaves on top.

5) cook on High for 4 - 5 hours or on Low for 8 - 10 hours.



To make the cheese dumplings.


To make the dumplings - sift the flour, salt and baking powder into a large bowl. Make a well in the centre and add the olive oil and cheese, then pour in the milk and, using a fork, mix to form a soft dough.Place the dough on a lightly floured surface and knead briefly. Divide and shape into 16 teaspoon-sized dumplings.Place in the casserole.Make sure dumplings are a nice golden colour.Cook the dumpings for 20 minutes.





(C) Julian Oxborough