Beef in Ale Stew With Dumplings |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
Very nice! Ingredients:
500 g cubed braising steak |
2 medium onions, chopped |
200 g carrots, peeled and chopped |
200 g turnips, peeled and chopped |
120 g button mushrooms, cleaned |
400 g baby potatoes, cut in half |
2 tablespoons sunflower oil |
2 tablespoons plain flour, sieved |
2 tablespoons worcestershire sauce |
1 tablespoon tomato puree |
1 tablespoon demerara sugar |
440 ml ale |
300 ml boiled water |
1 beef stock cube |
125 g self raising flour, sieved |
50 g suet |
1 pinch salt |
2 tablespoons fresh parsley or 1 tablespoon dried parsley |
6 tablespoons water |
Directions:
1. Heat the oil and on a high heat fry the braising steak, until it starts to brown and all sides sealed. Add all the vegetables and cook for 5 minutes stirring constantly.
2. Remove from heat and stir in 2 tbsp sieved floor. Return to heat and add the ale, tomato puree, Worcestershire sauce and sugar.
3. Mix the beef stock cube with 300ml boiling water add to the pan.
4. Bring to the boil and simmer for 1 1/2 hours uncovered add more beef stock if required.
5. Preheat oven 200°C /400°Fgas mark 6.
6. For the dumplings.
7. Mix 125g floor, suet, salt and parsley then add the water to form a dough, roll into 10 balls.
8. Once cooked transfer the beef ale stew into an oven proof dish and place the dumplings on top cook for 20 mins untill the dumplings are golden brown.
|
|