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Method Prep:10min › Cook:2hr › Ready in:2hr10min
Using a large stock pot or saucepan, cook the stewing steak over a medium heat until browned.
Add the onion and allow to cook through, stirring often, until transparent.
Add the tin of tomatoes, and enough water to fill the tin 1 1/2 times. Leave to simmer for five minutes. Season with salt, pepper and some mixed dried herbs. (I find it is good to add 2 teaspoons of sugar to sweeten the tomatoes.)
Add the chopped carrot and leave to cook on a medium heat for 1 to 1 1/2 hours. (It's fine to leave this stew to simmer for as long as you want, allowing you to do the preperation when it suits you.)
Twenty minutes before serving, add in the peas and, if desired, dumplings.
I made this yesterday - REALLY good! I added one of those Knorr beef stock-pot thingys and used just one can of water to thicken it up. I cooked in a slow-cooker medium setting for about six hours and added the dumplings with the peas (rather a lot of peas, I thought) 1/2 hour before serving. DEFINITELY will make again. - 02 Jun 2015