Minced beef with cheddar dumplings

do you know what annoys the heck out of me right chefs not not not just normal chefs those Maniacs right that just take a perfectly ordinary dish that's delicious nice wholesome and cheap and then muck about with it I'm I'm I'm going to take this um cheese toasty and I'm going to put 17 ingredients in it because that's amazing or instead of this nice basic uh roast chicken what I'm going to do is I'm going to shove truffles up its bump and then it'll be like 1,000 quid to buy my restaurant but you can make it a home guys cuz it's in my home cookbook yeah Buy It Now on Amazon shut up man what's wrong with you so any I did a search of uh YouTube thought what are other people doing you know be nice to see different Alternatives and the first one was by hon hon blooming L right yeah oh Mr I've got a Michelin star restaurant yeah minced beef and onions simple dish nice and easy to do right and he goes and mck about with it 26 ingredients 26 right listen to some of these ingredients beef shin and bone marrow I know how to get beef shin and bone marrow do you not the homecook doesn't oh yeah I need to get some of that bone marrow yeah just it down tesos 200 2 * 200 packs of hon from waitress finishing je for be beef what s beef stock then to everybody else yeah the red wine okay beef mints so he's got beef shin and beef mints well it's called mints beef and and dumplings so why are you putting beef Shin in it idiots arrogance faffing about with stuff when there's no need does my freaking head in afternoon peeps welcome to another episode of Adam's eats don't worry got off my high horse I've crawled down from my pedestal and I'm calm right I've had my rant I'm done so today's dish right now minced beef and dumplings it is so delicious so comforting in these cold days it's just what you want and I kind of grew up on this kind of stuff like I always like good British recipes right always come from Thrift right when back in the days when people didn't have a lot of money they had to ration things you know you used have to try and think how can I make the best of the ingredients I've got and this is kind of one of those dishes you know a few ingredients can go a long long way I mean this recipe will feed six people four really hungry people um but Serv up with some buttered veg as well at the side you know you won't want anything else and it is cheap as chips really and the good thing about this this so it's all in one pot so you can just put it in the oven forget about it for a bit come back put your dumpl on the top finish them off in the oven bang You've Got Tea uh it's beef mints um with cheddar cheese dumplings so that's what we're going to make today so pop down here I'll show you what we need and we'll crack on with the first step which is cooking the onions carrot and celery ha right okay so let's just take a quick look at the ingredients again I will put all these in the description below and also if you press pause now you can just note down these for your shopping list as well um what have we got simple stuff really uh all I've got is some parsley tomato puree cut bay leaves some grated mature cheddar cheese beef stock good quality beef mints okay try and go to The Butchers and get nice stuff salt and pepper beef sew red wine chopped tomatoes a bit of water for the dumplings self-raising flour and then in here I've got some finely diced carrot onion and celery and also three cloves of garlic and in there as well so the first job we're going to do is just gently sweat down our carrots onion celery and garlic all right so I've Got My Pan on a nice lowish heat nothing too aggressive bit of oil in there you want to put in your carrot onion celery and garlic you just want to cook that down again I know I've said this on loads of recipes before but nice low heat uh cook it gently for about sort of 15 20 minutes just until those onions become nice and soft uh celer is cooked and the carrots start to go tender as well and just be careful not to burn that garlic so cook that through watch over it 15 minutes or so they should be ready right so after about 15 minutes as you can see onions and the carrot and celery's gone quite nice and soft so now you want to do is add in your tomato puree and we want to cook this out a bit the reason why is if you just added the tomato paste straight into the dish without cooking it a bit first it will go bitter so you just want to do that it's quite important that you do this so just mix it through okay so after about a minute just add in about a heaped dessert spoon of flour now you should probably use plain flour but I've run out so I'm just going to use the self-raising flour that I'm using for The Dumpling so yeah no one's going to know are they really let's be honest okay and again you want to cook that out a bit mix it through with the onions just to take the raw flavor of the flour out okay so I've cooked out the flour and the tomato puree so that can go into my casserole dish put it back on the heat just turn the heat up a little bit add in your red wine actually I'm going to a little bit more because I drank some out of that glass whilst you weren't looking boil that wine till it's reduced by half and you've got all those khaky bits off the bottom okay again cuz that's all flavor okay so after about 1 2 minutes on nice highish heat all the khaky bits have got from the bottom of the pan and that wine is reduced by about half I would say and the idea is you're just trying to take the rawness of the alcohol out of it and just intensify the flavor a bit so that goes into your Dish as well back on the heat again keep it quite High what we'll do is we'll get some more oil in there cuz my beef mint is quite lean if you're using fattier mints you probably won't need any oil at all but I kind of find I do need a little bit of this kind of mins get your beef mints in okay so you just want to cook that for about 5 minutes or so just so it's got a nice golden caramelized brown color all over the Min and it's nice and evenly broken up you say you will have to tend to it and break it up as you go along have some wine whilst you're doing it why not W I'm turning into a regular key floor I okay so after a few minutes I've uh browned my mints you want to get it nice and golden all right the more golden and brown you get it more flavor you'll get out of your dish get that in the casserole dish as well put it back on your heat again quite a high heat add your beef stock again this is all about building flavor and getting as much out of this dish as we can so we're adding the beef stock again like we did with the red wine boil this up to remove all the beefy khaki bits from the bottom of this pan I mean I can smell it already it's smelling amazing I'm not going to reduce this down too much cuz it will reduce in the oven again straight into your dish add your tin tomato tomes straight in like so your two bay leaves just pinch them in your hands that releases all the flavor and oil put those in salt again probably about five or six turns something like that you can always add more once the dish is cuted you can't take away so remember that some pepper freshly milled black pepper in like so and then just mix it all through so we'll get that in the oven gas Mark 5 I've preheated my OV oven gas Mark 5 for about 40 minutes until it starts to all the flavors start to combine together and it should have been reduced a little bit by then as well okay so once that whil that's in the oven we'll get on and we'll make our dumplings I don't know why I said it like that make our dumplings I've got my own TV show or something shut up boy right dumplings anybody that's ever told you oh what why don't you just go buy packet dumplings right slap them in the face now cuz there just no need making your own dumplings could not be easier so I got my self- raisin flour here and you just need to add your dry ingredients first so in goes the beef sew in with your cheese your parsley not very finely chopped Adam a few turns of the salt milk tiny bit of pepper okay and you just want to mix the dry ingredients Loosely together now I've got about 200 M of water here cold water and you just want to add half of it at once and then just start to mix it together you might not need all of the water seat cuz it all depends on your kitchen environment what you're looking for is a well mixed together loose dough almost all come together now already right almost there so I'm just going to add a little bit more I think okay so that's enough I think don't need to add any more to that so I used just under 200 mls there but say use your eye that's what you're looking for a nice loish dough like that feels a little bit wet to the touch I'm just going to put a little bit of flour on the work surface mix it together it's not a bread dough so you don't need to be too mad with it you just want to combine everything together that's what you're looking for form it into like a bowl take a knife and cut it in half then each piece in half again and then each of those pieces in half again take each one into a bowl like so congratulations you've made your first dumpling okay so once you've made all of your dumplings uh you just want to pop them in the fridge fridge cover them with cing film I haven't got any cing film so I've used tin foil and then just pop them in the fridge until we're ready to use them on top of our stew whilst the the stew is in the oven and the dumplings are in the fridge just want to show you the camous life of a food loving YouTuber what a mess I now have to clear up all the CAC on the floor I've now got a sweep up and now all the pots I've got to wash up hey little glamour here o or there some wine some of that arrogant schmuck hey stop muing about with dishes all right just leave things alone tell your mate eston as well stupid Chef oky does folks I've taken out of the oven it's been in there for about 14 minutes as you can see nice and thick so now what we're going to do is pop our dumplings on top you just want to place them on Top Just Around The Edge now you want to pop that back in the oven for about 30 40 minutes minutes until they've puffed up and the top of the dumplings are nice and golden brown and toasted and delicious we get that in no no no I I can assure you madam that everything I've shown you is is is not not inappropriate at all it's it's all natural it's nature embrace it I went to a zoo the other day yes there's only one dog in it it was a shihu a seal walks into a club let's have a looky then let's have a look doesn't that look a fine piece of food I've had too much wine sorry folks that's the dish what do you think I think we should have a taste but not like cuz it's absolutely boiling hot so I'm going to wait for it to cool down a minute let's serve some of this up now I'm going to want one of those lovely cheesy Savory dumplings now I'm just going to have a bit of this because I actually need to save some of this for a uh for the picture tomorrow because it's dark outside now any photographer out there will know that taking photographs in the dark or unnatural light is going to make your photo look like rubbish basically so I'm going to first try some of this stew it's like a cuddle in a bowl best way I can describe it supremely Savory meaty that bit of sweetness from the tomatoes and the tomato puree and that richness and that savoriness that you get from slow cooking the beef and also from the bay leaves they had so much depth to a dish any kind of meat stew dish that you're making add some Bailey's in cuz it really really does add a lot to the dish and these dumplings all right I suppose they're kind of like cheesy scum Piller soft inside that bit of crunch on the top just sweet buttery cheesy savoriness that runs all the way through so so good that's it for today guys thanks ever so much for watching again leave a comment below if you like the recipe if you don't like the recipe I always like to hear your feedback uh I'll leave all my social media links in the description below and please like share and subscribe if you like my videos I'll see you guys next time adios

Channel: Adam Garratt

Views: 81,364

Keywords: minced beef and dumplings, best minced beef and dumplings, adams eats, Beef Mince (Ingredient), beef and dumplings, ground beef and dumplings, minced beef recipe, minced beef recipes, how to make mince and dumplings, best mince and dumplings, easy mince and dumplings, simple mince and dumplings

Id: 7o-qFCv8oVo

Length: 13min 27sec (807 seconds)

Published: Fri Oct 28 2016