Beef and root vegie Stew served with dumplings.

Very cold here today so have been rearranging my cook books and cooking this lovely tasty stew. I used Brisket and an assortment of root vegies, broccoli, pumpkin and green beans. But you could use any veg you liked.

Ingreds.

1 kilo diced Brisket.

1 large onion.

Beef stock.

Peeled and sliced Carrot,

Sweet Potato, Turnip,

Swede.

Broccoli and Green Beans.

1 Tomato. (chopped)

Small amount of Pumpkin.

2 Garlic pieces, diced.

Water.

1 tablespoon Sugar. (yes, you will be surprised at the difference it makes)

Method.

I used my pressure cooker to hasten the cooking time here. But you could use a normal large saucepan.

Place beef, onions, garlic, stock and some water into the pan. When this is cooked, add all other ingreds and cook slowly, for around an hour stirring now and then.

When you are happy with the texture

and the taste, make the dumplings and put into the stew.

I cheated here a bit and used a packet mix.

But was ready to serve 20 minutes later.

All served up and ready to eat.