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Beef in Stout with Dumplings




Source of Recipe


Antony Worrall Thompson


List of Ingredients




1.8kg chuck steak, cut into 5cm chunks
2 tbsp vegetable oil
55g unsalted butter
40g plain flour
salt and freshly ground pepper
450g shallots
225g bacon lardons
1 tbsp Dijon mustard
2 tbsp soft dark brown sugar
175g pitted prunes, cut in half
175g pickled walnuts, cut into four
1 litre stout
900ml fresh beef stock

For the bouquet garni:
2 strips leek
2 sprigs thyme
4 parsley stalks
2 bay leaves
2 celery sticks

For the dumplings:
250g plain flour
1 tsp salt
2 tsp baking powder
30ml olive oil
4 tbsp freshly-chopped flat-leafed parsley
4 tbsp freshly-chopped chives
150ml milk


Recipe



To serve:
steamed or boiled carrots
steamed or boiled green vegetables, such as broccoli and Savoy cabbage

Preheat oven to 140°C/gas 1.

Heat the oil and butter in a large non-stick frying pan.

Meanwhile, place the beef in a large bowl and add in the flour. Season with salt and freshly ground pepper. Mix together to coat the meat. Shake off any excess flour.

Add the beef to the pan and cook until the meat is brown on both sides.

Meanwhile place the shallots into a bowl and pour over boiling water. Leave to stand for 2-3 minutes to soften, drain, then peel.

Remove the meat and place in a large heavy-based casserole dish.

Add the bacon lardons to the frying pan used for browning the meat. Cook until golden brown. Add the peeled shallots to the pan and cook with the bacon lardons for 2-3 minutes.

Meanwhile add the mustard, brown sugar, prunes and pickled walnuts to the meat in the casserole dish and stir. Then add the bacon lardons and shallots to the dish.

Stir in about a quarter of the stout to de-glaze the pan which cooked the bacon lardons and shallots. Pour into the casserole dish. Add in the remaining stout and the beef stock.

Make the bouquet garni by tying the leeks and herbs between two celery sticks. Add to the casserole.

Bring the casserole to the boil, cover and place in the oven. Cook for 5-6 hours or until the meat is tender.

Meanwhile, make the dumplings. Sift the flour, salt and baking powder into a large bowl. Add the olive oil and herbs (reserving a little of the parsley for garnishing).

Add the milk and, using a fork, mix to form soft dough. Place the dough on a lightly floured surface and knead briefly. Shape the dough into 16 walnut sized dumplings.

Remove the stew from the oven and place the dumplings on top. Increase the oven temperature to 180°C/gas 4 and return the beef to the oven an cook, uncovered for 35-40 minutes, or until the dumplings have risen and are golden brown.

Sprinkle over the reserved parsley. Serve with carrots and green vegetables.