Scottish Stew and Doughboys

Recipe by bevs kitchen
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READY IN: 2hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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