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Boiled Beef and Carrots
Boiled Beef and Carrots is a traditional British recipe for a stew of beef and root vegetables. The full recipe is presented here and I hope you enjoy this classic British version of Boiled Beef and Carrots.
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Serves:
4–6
Rating: 
Tags : Beef RecipesVegetable RecipesBritish Recipes
Boiled beef and carrots is a famous British dish that became a staple for the troops during the Second World war. These days it's lost it's favour but as a classic it deserves a re-introduction. In essence this is an Anglicised version of French pot au feau.
Ingredients:
1.5kg slightly-salted beef or a brisket round
4 carrots, diced
200g baby parsnips, diced<
1 medium turnip, roughly diced
4 sticks celery, chopped
3 medium onions, chopped
salt and pepper to season
For the dumplings:
450g self-raising flour
85g unsalted butter
85g suet
2 very fresh eggs
1 small handful fresh
flat-leaf parsley, chopped
pinch of sea salt
Method:
In a large pot add water and the vegetables. Bring to the boil, season and add the beef (it's good if this is tied). Bring to the boil and then reduce to a simmer and cover. Leave for 20 minutes then lift the lid and remove and fat that's floated to the surface. Replace the lid and cook for a further two hours, until the meat is tender.
About half an hour before the meat is ready form the dumplings by adding the flour, suet and butter to a bowl and working to fine crumbs. Next add the eggs, salt and parsley along with a tablespoon of cold water. Mix quickly, but do not over-work as the dough will get too tough. Form the dough into walnut-shaped pieces and add to the boiling beef about twenty minutes before the dish is ready.
Slice the beef, garnish with the vegetables, dumplings and ladles of the stock and serve immediately.
