Beef and Guinness Stew With Dumplings (Optional) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This receipe I recently made for myself and I found it delicious. Simple and full of flavour. I added 1 x diced potato and then had dumplings that tasted sensational Ingredients:
2 tablespoons plain flour |
800 g chuck steaks, trimmed, cut into 3cm pieces |
1/4 cup olive oil |
2 sticks celery, chopped |
1 brown onion, chopped |
1 carrot, peeled, chopped |
200 g swiss brown mushrooms, chopped |
2 tablespoons tomato paste |
1 cup guinness beer |
2 cups beef stock |
2 bay leaves |
1/2 cup flat leaf parsley, finely chopped |
mashed potatoes, to serve |
dumplings |
1 cup flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 tablespoon butter |
2/3 cup milk |
Directions:
1. 1.Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.
2. 2.Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.
3. 3.Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.
4. 4.Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls. Spoon over stew and serve.
5. NOTE: If you choose to have dumplings as well do away with the mashed potato add 1 x diced potato to original vegetable mixture and only simmer for 15mins in step 4 without lid then put dumplings in and simmer for a further 15mins with lid on. Remember the dumplings will at least double in size so dont make to big.
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