Beef, Guinness and Mushroom Stew with Dumplings
This is a good old fashioned basic ‘stew’ recipe and can be varied according to what you have got in the fridge. Add root vegetables like swede, potatoes, celeriac, carrots and parsnips. The dumplings are optional but I think you will find everyone will love them.
- 1kg braising or stewing steak, cut into 4cm pieces
- seasoned flour, for dusting
- 50g butter
- 2 tablespoon sunflower oil
- 2 onions, roughly chopped
- 100g flat mushrooms, sliced
- 300ml Guinness
- 2 tablespoon tomato puree
- 1 bay leaf
- 100g pitted and ready to eat prunes
- handful of herbs|parsley
- 150g carrots, peeled and cut into rough chunks For the dumplings
- 110g self-raising flour
- ½ teaspoon salt
- 55g shredded suet
- 1 tablespoon parsley, chopped
- Preheat heat oven to 170°C (325°F) mark 3. Toss the beef lightly in the seasoned flour. Heat a third of the butter and 1 tbsp of oil in a frying pan and brown the meat briskly in batches, without overcrowding the pan. Transfer the browned beef to the casserole.
- Add a little more butter and oil to the pan and fry the onions until lightly browned. Spoon into the casserole with the mushrooms and carrots.
- Add the Guinness and tomato puree and top up with hot water so it comes about 3/4 of the way up the meat. Add the bay leaf, salt and pepper. Bring to the boil, stir well, then cover tightly and cook in the oven for 1 hour and 15 mins stirring occasionally.
- Meanwhile, prepare the dumplings: sift the flour into a bowl with the salt, stir the suet into the flour, add the parsley and enough water to make a soft dough. Take care not to overwork the dough. Shape the dumplings into small balls.
- Add the prunes to the stew and place dumplings on top of the hot stew. Cover the casserole and cook for a further 20 minutes.
- Increase the oven temperature to 175°C (350°F) mark 5. Remove the casserole lid and continue to cook for about 20 minutes to dry the surface of the dumplings or until the meat comes apart with a push of your finger. Add a little more water if the meat begins to dry out. Check the seasoning and serve with a winter warmer like mash or jacket potato.
To freeze: Complete the recipe up to the end of step 5, then pack in a suitable container, label and freeze for up to 3 months.
To use: Defrost stew and dumplings overnight in the fridge. Return to an oven proof dish, complete the recipe from step 6. Cook the recipe for about 30 minutes at a slighter higher temperature of 200°C (400°F) mark 6 or until golden and piping hot.