Beef Stew and Dumplings
It's a winter warmer and a classic, Beef Stew and Dumplings! Make sure the beef is cut into decent size chunks or it will break down in the sauce.
Ingredients
- 1k beef shin, diced
- 2 tbs plain flour
- 2 tbs olive oil
- 25g butter
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and diced
- 6 large carrots, peeled and 1/2d
- 500ml beef stock
- 500ml Guinness
- 2 bay leaves
- 2 sprigs thyme
Dumplings:
- 125g suet
- 200g SR flour
- 1 small bunch parsley
- Salt and pepper
- 150ml cold water
Method
Coat the beef in seasoned flour and fry in batches in the oil and butter, pop into a large saucepan with the remaining ingredients, bring to the boil then simmer for 2 hours pour into a large casserole dish.
Pre-heat the oven to 200c.
Mix all the ingredients together for the dumplings, roll into 8 balls, pop on top of the stew then place in the oven for 30 minutes.
Ingredients
- 1k beef shin, diced
- 2 tbs plain flour
- 2 tbs olive oil
- 25g butter
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and diced
- 6 large carrots, peeled and 1/2d
- 500ml beef stock
- 500ml Guinness
- 2 bay leaves
- 2 sprigs thyme
Dumplings:
- 125g suet
- 200g SR flour
- 1 small bunch parsley
- Salt and pepper
- 150ml cold water
Method
Coat the beef in seasoned flour and fry in batches in the oil and butter, pop into a large saucepan with the remaining ingredients, bring to the boil then simmer for 2 hours pour into a large casserole dish.
Pre-heat the oven to 200c.
Mix all the ingredients together for the dumplings, roll into 8 balls, pop on top of the stew then place in the oven for 30 minutes.
