Beef and guinness stew with dumplings

Beef and beer is an age-old trusted combination. The beer tenderises, adding good colour and flavour. Forequarter cuts are more succulent for stews.

Ingredients

• 750g stewing beef, cubed
• 15ml (1 tbsp) flour
• Salt and pepper
• 2.5ml paprika
• 30ml (2 tbsp) oil
• 2 onions, chopped
• 2 sticks of celery, sliced
• 2 large carrots, peeled and sliced
• 1 x 400g can chopped tomatoes
• 500ml Guinness (replace with beer, or use cola for a non-alcoholic version)
• 1 bay leaf
• Salt and pepper
• Beef stock
• Chive dumplings
• 240g (2 cups) self-raising flour
• 125g butter
• 4 chives, finely chopped
• 5ml (1 tsp) mustard powder
• Salt and black pepper
• 45ml (3 tbsp) water

Method

Dust the beef in flour seasoned with salt, pepper and paprika. In a heavy-based pan preheat the oil and brown the meat. Set aside. Add the onions, celery and carrots and saute until soft. Add the tomatoes and return the beef to the pan, pouring over the Guinness. Add the bay leaf. Season generously, cover and simmer on the stove top for 1-2 hours, adding stock if it dries out and stirring from time to time.

For the dumplings sift the flour and rub in the butter until you have a coarse breadcrumb mixture. Add the chives, mustard powder, seasoning and enough water to bring the dough together. Divide the dough into 12 pieces, shaping each into a round. Twenty minutes before the end of cooking time place the dumplings on top of the stew, cover tightly with the lid and cook for 20 minutes.

Serves 4-6