2 hrs 10 mins
bevs kitchen's Note:
This is full of flavour and the whole family loves this meal. Comfort cooking. This recipe was passed down from my Nana.
My Private Note
Units: US | Metric
- 1 lb stewing beef, chopped
- 2 tablespoons seasoned flour
- 1 onion, chopped
- 2 carrots, chopped
- 1/4 turnip, chopped
- 2 beef bouillon cubes
- salt and black pepper
- 1Chop up beef; roll into seasoned flour.
- 2Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry).
- 3Add the chopped onion, carrots, and turnips. Cook on medium until softened.
- 4Dissolve beef bouillon cubes in about 3/4 pint of water.
- 5Pour mixture into stew.
- 6Season with salt and pepper.
- 7Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours.
- 8Stir often and keep the gravy level up by adding water.
- 10Blend flour and suet together.
- 11Mix in a little water at a time to make a dough.
- 12Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking.
- 13Make sure there is enough gravy as they soak up the liquid.
- 14Best cooked with lid on pan.
- 15When ready they are light and fluffy about double the size.
- 16To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water.
- 17I 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.
Browse Our Top Stew Recipes
Nutritional Facts for Scottish Stew and Doughboys
Serving Size: 1 (246 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 426.1
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 10.2 g
- Cholesterol 83.1 mg
- Sodium 629.6 mg
- Total Carbohydrate 31.9 g
- Dietary Fiber 2.3 g
- Sugars 3.4 g
- Protein 29.4 g