Beef Stew with Homemade Yorkshire Pudding

👉Ingredients:

🔹️For the Beef Stew:

↪️500g beef, cut into cubes

↪️2 tablespoons plain flour

↪️1 beef stock cube

↪️1 packet Colman’s beef casserole mix

↪️Mixed vegetables (e.g., carrots, potatoes, celery, onions)

↪️Salt and black pepper, to taste

↪️A little oil for searing

🔹️For the Yorkshire Pudding:

↪️140g plain flour

↪️4 eggs

↪️200ml milk

↪️Vegetable oil

👉Method:

🔸️Beef Stew:

✅️1. Toss the beef cubes in the flour until well coated.

✅️2. Heat a little oil in a frying pan and sear the beef until browned on all sides.

✅️3. Transfer the beef to the slow cooker.

✅️4. Add the chopped vegetables, beef stock cube, and Colman’s beef casserole mix according to the package instructions.

✅️5. Cook on low for 8 hours, until the beef is tender and flavorful.

👉Yorkshire Pudding:

↪️1. In a bowl, whisk together the flour and eggs until smooth.

↪️2. Gradually add the milk, whisking until you have a lump-free batter.

↪️3. Let the batter rest at room temperature for about 30 minutes.

↪️4. Preheat the oven to 180°C fan-assisted (or 200°C conventional).

↪️5. Pour a small amount of vegetable oil into your pudding tins and heat in the oven for at least 20 minutes until the oil is very hot.

↪️6. Quickly pour the batter into the hot oil and bake for 15–20 minutes until puffed up and golden brown.

👉4 Tips for Success:

✅️1. Always preheat your oil — hot oil is crucial for Yorkshire puddings to rise properly.

✅️2. Rest the batter — letting it sit ensures a lighter, fluffier result.

✅️3. Don’t open the oven door while baking the Yorkshire puddings; sudden drops in temperature will make them collapse.

✅️4. Seal the beef well before slow cooking; browning it adds depth of flavor to the stew.