Beef and Ale Stew with Dumplings
Picture the scene; an Autumn day with the wind whipping leaves from the trees and rain lashing against the kitchen window, you’ve just walked the dogs and hung up your coat to dry. The stew has been cooking for a while and filled the house with its mouth-watering aroma. All that’s needed is to mash the spuds and pour a glass of wine before sitting down to your feast.
Yes the reality will probably be different, the house will be filled with the smell of wet dog as soon as you get in and they’ll demand feeding before you get to enjoy yours, but this stew will put a smile on your face for sure.
The Origins of Stew
Every culture has their version of stew, from the French Beef Bourguignon to the Persian Khoresht, there are dozens if not hundreds of variations. Surely one of the first meals our ancestors must have cooked was a stew? There is something primal its simplicity and the sustenance it provides, the ultimate one-pot meal that medieval inns took to an extreme with their perpetual stews, a cauldron bubbling away and constantly topped up with whatever was to hand.
The Meat
Different cuts of beef are listed in stew recipes, often the cheaper ones are best as they wil be cooked long and slow to coax them into a succulent softness. Brisket and shin are ideal if you’re buying from a butcher, and always ask their advice, if you’re in the supermarket pre-diced braising or stewing steak is fine.
The Liquid
The stock and the beer you use do make a difference as we want a rich and deep flavour, it’s perfeectly fine with a crumbled stock cube, but a stock pot or one those fancy pre-made stocks you can buy are best. A malty beer like a dark ale or stout gives the smoothest flavour, hoppy hipster brews are best avoided. Red wine is a wonderful option, but I feel we’re starting to get fancy if that’s involved, we’re keeping it rustic here. But do open the bottle and have a glass.
The Vegetables
Onions and carrots are the limit of your traditional stew, but you can add so much more. I always use some button mushrooms and you can add celery, swede and leeks if you like, but bear in mind we want the meat and dumplings to absorb the delicious stock and beer for flavour. Also you need a bigger pot if you cram a load of veg in, So I would cook veg on the side and keep it to onion, carrot and mushroom.
Beef Stew With Dumplings Recipe
For the Stew:
1 kg cubed braising or stewing steak
500g small onions, quartered (or whole if really small)
2 garlic cloves, crushed
500g carrots, halved or chunky slices
150g Chestnut mushrooms, halved
half teaspoon dried thyme
1 bayleaf
1 can of stout or dark ale
1 stock pot or cube in 500ml hot water
dripping
1 tablespoon plain flour
Salt & Pepper
For the dumplings:
175g self-raising flour
75g suet
1 tablespoon chopped parsley
Salt & Pepper
Water to mix
Method
In a casserole pot fry the meat, garlic and onions in the dripping until browned and then mix in the flour. Add the beer and stir in all the sticky bits on the base of the casserole. Add the carrots, mushrooms, thyme, bayleaf and season well.
Put in the oven at 140 for a couple of hours, check on it regularly and if it’s drying out a bit add some boiling water.
Make the dumplings by mixing the flour, suet, parsley and salt and pepper in a bowl. Gradually add water to make a soft dough, you don’t want it to be too sticky. Roll it into 8 small bowls and add to the top of the stew. Cook for a further 20 to 30 minutes. Serve with mash.
Images: Adobe Stock
