Name: Beef stew and dumplings
Cook time: 150 min
Ingredients: 700 g braising steak; 2 tbsp olive oil; 2 carrots, peeled and sliced; 150 g shallots; 2 sticks of celery, sliced; 1 tsp garlic paste; 2 tbsp plain flour; 500 ml brown ale; 1 tbsp dried thyme; 2 bay leaves; 2 tsp tomato puree; 400 ml beef stock; salt and pepper; 1 tbsp Worcestershire sauce; 100 g mushrooms, peeled and halved; 130 g self raising flour, plus a little extra for dusting; 75 g suet; pinch of salt and pepper; 1 tbsp wholegrain mustard, for mustard dumplings; 3 tbsp horseradish and 2 tbsp parsley for horseradish dumplings

Beef stew and dumplings

Perfect dinner for those cold, winter nights served with greens.

Beef stew and dumplings

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Cook Time 2 30

Course Dinner

Cuisine British

Servings 4 people

Ingredients

700 g braising steak
2 tbsp olive oil
2 carrots, peeled and sliced
150 g shallots
2 sticks of celery, sliced
1 tsp garlic paste
2 tbsp plain flour
500 ml brown ale
1 tbsp dried thyme
2 bay leaves
2 tsp tomato puree
400 ml beef stock
salt and pepper
1 tbsp Worcestershire sauce
100 g mushrooms, peeled and halved

Dumplings

130 g self raising flour, plus a little extra for dusting
75 g suet
pinch of salt and pepper

Optional additional ingredients:

1 tbsp wholegrain mustard, for mustard dumplings
3 tbsp horseradish and 2 tbsp parsley for horseradish dumplings

Instructions

Preheat the oven to 150°c / Gas 2.
Heat half the oil in a casserole dish and brown the meat all over (this may need to be done in batches), then set aside.
Heat the remaining oil and add the carrots, celery and shallots and fry over a medium heat for 5mins. Add the garlic paste and stir for another minute.
Return the meat to be casserole dish and add the flour, ensuring all meat and vegetables are covered in flour.
Add a quarter of the brown ale to deglaze the pan, scraping up the bits from the bottom. Add the remaining ale, stock, thyme, bay leaves, tomato puree and season. Stir all together, cover and cook in the oven for 1hr 45mins.
Remove from the oven, add the Worcestershire sauce and mushrooms and a little extra water if it looks like it going a bit dry. Stir and return to the oven for a further 15mins.
Meanwhile, prepare the dumplings. Mix together the flour, suet, salt and pepper and either of the additional ingredients. Mix enough water bring them together in a soft but not sticky dough (Approx. 8 tbsp water).
With floured hands, roll the dough into 8 – 12 balls (depending on the size you prefer).
Remove the stew from the oven, gently place the dumplings on top, cover and return to the oven for 10mins, then remove the lid and cook for a further 10-15mins until dumplings are soft and slight crispy on top.
Serve immediately with some greens.