Beef and stout stew with dumplings



900g blade steak

2 tbsp flour

Olive oil

3 carrots

4 shallots

4 cloves garlic

Handful of fresh thyme

Beef stock (approx. 500ml)

250ml stout

2 dessert spoons tomato paste




Dumpling Ingredients:

125g self raising flour

60g butter (or use suet which is traditional if you want to)

1 dessert spoon wholegrain mustard





Pre heat the oven to 150 degrees

Cut the steak into chunks and dust with the flour, season with salt and pepper

Peel and cut the carrot into the same size as the beef, peel the shallots and if large cut in half otherwise leave whole. Peel the garlic and leave whole

Heat a pan on high heat and add a splash of olive oil

Brown the floured/seasoned beef, add the tomato paste and then de glaze the pan with the stout.

Put the beef and stout into an oven casserole dish with the carrots, shallots and garlic

Add enough beef stock to cover the meat and a handful of fresh thyme

Cover the casserole dish with a lid or tin foil and place in the oven for 2.5-3hours until the meat is tender

Make the dumplings by placing the self raising flour in a bowl, grate in the butter or add suet if using Rub the butter into the flour until it resembles fine bread crumbs. Add a pinch of salt and pepper and the dessertspoon of mustard

Mix in enough cold water to bring the dough together. It should be soft but not so sticky you can’t knead into a ball

Cut the dough into 8 portions and roll in to balls. Place the balls around the stew half submerged into the sauce (if the stew is already super thick you can add a little water because the dumplings will expand as they cook and suck up some of the sauce)

Cook in the oven for 20-30 minutes until the dough is cooked

Garnish the stew with parsley and enjoy

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