14 May 2018 1 Min Read
RECIPE | Beef and beer stew with chive dumplings
Beef and beer is an age-old trusted combination. The beer tenderises the meat, adding good colour and flavour
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Serves: 4-6
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 and set aside.
- Add the onions, celery and carrots and sauté till 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 1½-2 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.