Scottish Stew and Doughboys

beef, carrots, flour, onion, bouillon, cornflour

Ingredients

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
DOUGHBOYS4 ounces flour
2 ounces beef suet or 2 ounces vegetable suet
4 tablespoons water (approx, to make dough)
1 teaspoon cornflour

Directions for Scottish Stew and Doughboys Recipe

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.