Categories
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Beef, Beer & Dumpling Stew |
Tips: Substitute other root vegetables, such as
chopped parsnips or turnips for the sliced
carrots, if you prefer.
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Prep Time: 5-10 min
Cook Time: 2 hrs 30 min
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Yield:6
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INGREDIENTS: |
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FOR THE STEW |
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| 2 tbsp |
corn oil |
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| 2 |
large onions, thinly sliced |
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| 8 |
carrots, sliced |
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| 4 tbsp |
all-purpose flour |
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salt and pepper |
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| 2 lb 12 oz |
stewing steak, cut into cubes |
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| generous 1 3/4 cups |
stout |
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DIRECTIONS:
- Preheat the oven to 325`F. Heat the oil in a flameproof casserole. Add the onions and carrots and cook over low heat, stirring occasionally, for 5 minutes, or until the onions are softened.
- Meanwhile, put the flour into a plastic bag and season to taste with salt and pepper. Add the stewing steak to the bag, tie the top, and shake well to coat. Do this in batches if necessary.
- Remove the vegetables from the casserole with a perforated spoon and reserve. Add the steak to the casserole, in batches, and cook, stirring frequently, until browned all over.
- Return all the meat and the onions and the carrots to the casserole and sprinkle in any remaining seasoned flour. Pour in the stout and add the sugar, bay leaves, and thyme. Bring to a boil, cover, and cook in the preheated oven for 1 3/4 hours.
- To make the dumplings, sift the flour with a pinch of salt into a bowl. Stir in the suet and parsley and add enough of the water to make a soft dough. Shape into small balls between the palms of your hands.
- Add to the casserole and return to the oven for 30 minutes. Remove and discard the bay leaves and serve, sprinkled with chopped parsley.
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