Scottish Stew And Doughboys Food

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.