Easy Beef Stew and Dumplings
This easy winter warmer is perfect for those days you need to spend minimum time preparing dinner. Once it’s in the oven all you have to do, is ignore it for hours at a time! With a rich gravy and tender chunks of beef it’s packed full of flavour, and the addition of herby dumplings gives it the comfort factor we all crave on a cold winter evening.
Serves 4. Preparation time 20 minutes. Cooking time 4 hours plus
Ingredients
For the Stew:
1kg diced stewing beef
1 onion, chopped
1 stick of celery
2 large carrots, sliced into batons
1 large chunk of oxtail (optional)
2 leeks, sliced
2tbsp of plain flour, seasoned with salt and pepper
1 can of Guinness
1 pint of beef stock
For the Dumplings:
100g self raising flour
100g vegetable suet
Salt and pepper
1 tsp mixed herbs
50g finely grated parmesan (optional)
Method
1) Coat the raw beef in the seasoned flour and brown in a little hot oil, in small batches, no more than 6-8 chunks at a time. Remove with a slotted spoon and place into your casserole dish. Repeat until all the meat is browned.
2) Using the same frying pan soften the onions and leeks. Use a good splash of your Guinness to deglaze your pan and then add to the casserole along with the celery and chopped carrots and the oxtail if using.
3) Mix your beef stock and Guinness and add to the casserole.
4) Cook on a very low heat, Gas mark 2/3 for up to 8 hours, checking every couple of hours in case it requires more stock.
5) For the dumplings, simply mix all the dry ingredients together, with enough cold water to make a stiff dough. You can then either roll this out gently and using a scone cutter make neat little rounds, or like me you can just use 2 spoons to form a more rustic looking dumpling!
6) When your meat is cooked and you are around 30 minutes away from wanting to serve the dish, remove your casserole lid a pop in the dumplings. Leave the casserole uncovered and further cook for another 20-25 minutes