Steve’s Beef Stew with Beer and Dumplings
What's not to love? Rich beery stew with lovely lumps of salty fatty bready goodness... Caution, can be salty so do not season.
Stew: Roll beef in flour and fry off (sear) in butter and oil (2 mins, in batches).
Return beef to pan and add beer, stock, herbs and veg.
Boil and hard simmer/gentle boil (covered) for 1.5 hours.
Season to taste and stir in butter.
*NB: Add extra stock and beer as needed. Have 500ml of each on hand.
Dumplings: Mix by hand, **adding water until a sticky consistency.
Roughly grab chunks and place on top of stew.
Cook for a further 15 mins covered.
500g Rump (3cm chunks)
250ml Beef Stock*
250ml Ale* (not lager)
3 Carrots (5cm chunks)
1 Onion diced
2 sticks Celery chopped
1 TBS Butter and 1 TBS oil to fry off beef.
1 TBS Butter (to finish)
1 TBS Plain Flour
1 tsp Mixed herbs (Thyme, Sage, Rosemary)
1 Bay Leaf
1 cup Suet mix (50% Suet, 50% Flour)
¼ cup Self Raising Flour
Bunch of flat leaf parsley (chopped)
½ cup water**