Ey up our lad our goer Keef. My soul aches for the comfort of a stew that simmers for longer than the average TikTok attention span. This looks like a symphony of flavour, a slow-burning masterpiece that whispers tales of cosy fireplaces and grandma's hugs. Take my spoon, Keef, and stir my very essence into this pot!
I bloody love dumplings. Every opportunity I get, I'll have em. Over the last twenty or so years I've increased the fat content to two parts fat to three parts flour, mostly by means of some parmesan or a very mature cheddar. I also bung in some thyme. They must be cooked, uncovered, in the oven to get a nice crispy browned top, with the unctuous goo underneath. Here comes the perverse curveball - just a few weeks ago I was midway into making a chicken stew (I didn't have any beef cheeks left. Much sadness), flour in the bowl already seasoned, and I reached into the cupboard for the suet. THERE WAS NONE! Well, I couldn't back down and unseason the flour could I? I had, for reasons that I can't possibly imagine or want to remember, a tub of the very cheapest margarine that the Co-Op deigns to flog as a food item, so in it went. It made quite a slack dough and I wasn't being optimistic. Miraculously, it made the fluffiest dumplings I've ever made, presumably due to the water content, and it is now my weapon of choice for such endeavours. Apart from lard. Everything is better with lard.
Germany here. Just been out for a walk in brilliant sunshine. The birds were chirping, and it felt like spring is in the air. Won't stop me trying your delicious recipe, though, especially as I haven't made dumplings for years. Keep up the good work!
Giving this a go today Keef. Love the channel, and your style of teaching. Reminds me of Delia. No gimmicks just good honest food. Would much rather watch RU-vid cooks like yourself than the rubbish on tv cooking shows. Much love to you and Mrs Keef Cooks….when is she going to have a cameo cook? 😂
That smells delicious.😛 The dumplings look great. Thirty odd years ago, here in Thailand, they didn't sell Atora suet. It's not everywhere even now. But I remembered as a boy in London going to buy our meat ration with orders to the butcher "Mum says have you got a bit of suet." Beef kidney fat. I then managed to buy it here. Put it through the mincer tossed with a bit of flour. It kept for ages in the freezer. Can I have one of your fluffy dumplings please? Keep em coming, Keef. Regards to the 'Trouble and Strife.'
hi diane did you see my reply about dumplings they will be resting in my tummy any time soon,in fact it will be 6pm tonight its wet and very cold here in australia
Good morning/day Keef from the Canadian Rockies l*l. Last week we had a cold front here and it dropped down to -36ºC, but it's a balmy -1ºC this morning and your stew will be a meal in progress today. Cheers to Your Family.
Yummy...can't beat a good beef stew Keef.....i been on holiday for 2 weeks so catching up on vids x Hope Mrs Keef Cooks is well x I don't drink red wine (haven't drank it since i was 15 and got totally trashed at a party ...me and my friend got one of those 3 litre' boxes' Stowells of Chelsea Red Wine lol...threw up everywhere....opened the front door to some gatecrashers...promptly threw up in their direction...that got rid of them..hahaha....but any way i digress......haven't drunk it since lol...for those who don't drink red wine i do find those little bottles of wine handy for cooking, ..i know Morrison's do a good selection of them for under $3....single serve bottles...i keep a red and white in the cupboard for cooking x And yes...gotta have Dumplings with beef stew :-) 🙂
hi fr om australia its the last week of July here and its sodding cold,wet and windy I've sat in my ugg boots and warm jammies all day my little chihuahuas all 3 of them are sitting on my lap and wrapped up in my dressing gown and guess what I've got my stew and dumplings in the oven ready to go its got sweed,turnip,onion,carrot,parsnip,peas,celery, potatoes,oxos and suet dumplings,herbs and a shake of grated cheese over the top and to completely over load it I'm pimping it up the to the max by sprinkling the top off by grated panko bread crumbs and under the grill to crisp then i will wash it all down with a ice cold beer or twoin my minds eye i will go back in time to the west end of derby in the 1950s
Nice one Keefy! It's a balmy 30c here but I will cook that - delicious! Hey, where do you get your tailored shirts from with the custom collars and cuffs? Very nice. Also, I have the same shaky hands issue you have. Have you done anything about it? I recommend 1mg Lorazepam daily. Cheers Keef!
Those shirts are made by joebrown.co.uk - I have a couple of them that I bought from a charity shop for £5 each - otherwise they're quite pricey. Shaky hands - I don't think I have them...
Braising steak is a generic term for a selection of different beef cuts that are best suited for long, slow cooking (braising). Common cuts for braising include chuck, skirt, leg and flank. www.eatgreatmeat.co.uk/product/braising-steak/#:~:text=Braising%20steak%20is%20a%20generic,%2C%20skirt%2C%20leg%20and%20flank.
