Braised beef and ale stew with dumplings

Braised beef and ale stew with dumplings

By
From
What's for Dinner?
Serves
4-6
Prep
30 mins
Cooking time
180 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
oil, for cooking
2 carrots, diced
2 onions, diced
2 celery stalks, diced
1.5kg blade steak, diced
2 garlic cloves, chopped
375ml ale
250ml see method for ingredients
250ml beef stock
1-2 bay leaves
salt and freshly ground black pepper

Dumplings

Quantity Ingredient
100g dry breadcrumbs
150g self-raising flour
75g soft butter, diced
salt and freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1 egg
50ml milk

Method

  1. Heat a large heavy-based saucepan over medium heat. Add a splash of oil and the carrots, onions and celery. Cook for 5 minutes, or until soft. Remove from the pan and set aside.
  2. Return the saucepan to the heat and add more oil, if needed. Cook the beef in batches until golden brown. Transfer the cooked beef to a warm plate and cover to keep warm while you cook the rest.
  3. Return all the beef to the pan, along with the vegetables, garlic, ale, tomato purée, stock and bay leaves. Bring to a gentle simmer, then check the seasoning, cover the pan and cook for 1½ hours.
  4. To prepare the dumplings, combine the breadcrumbs and flour in a bowl. Rub in the butter to form a sandy texture. Add the salt, pepper and parsley and stir to combine. Add the egg and enough milk to bring the mixture together. Knead to form a smooth dough and roll into 3 cm balls.
  5. Add the dumplings to the pan, then re-cover and cook for another hour, or until the beef is tender. Check the seasoning and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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