Scottish Stew and Doughboys

The stew is rich in protein and nutrients from the beef and vegetables.
The doughboys add a satisfying texture to the dish.

The cooking time for the stew is quite long, but the results are worth it.
The doughboys may be heavy for some people.

The beef in the stew provides protein, iron, and B vitamins. The vegetables add fiber, vitamins, and minerals.

	1 lb stewing beef , chopped
	2 tablespoons seasoned flour
	1 onion , chopped
	2 carrots , chopped
	1/4 turnip , chopped
	2 beef bouillon cubes
	salt and black pepper
	4 ounces flour
	2 ounces beef suet or 2 ounces vegetable suet
	4 tablespoons water ( approx , to make dough )
	1 teaspoon cornflour

1.	Preheat the oven to 325°F.
2.	Mix the chopped beef with seasoned flour.
3.	In a large pot, sauté the beef until browned.
4.	Add the chopped onion, carrots, turnip, beef bouillon cubes, salt, and pepper.
5.	Add enough water to the pot to cover the meat and vegetables.
6.	Place the pot in the oven and bake for 2-3 hours until the meat is tender.
7.	For the doughboys, mix the flour, suet, water, and cornflour in a bowl.
8.	Use your hands to form the mixture into small balls.
9.	Boil the doughboys in a pot of salted water for 20-25 minutes.
10.	Serve the stew with the doughboys on top.