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Beef carbonade with herb dumplings
Beef carbonade with herb dumplings
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Belgian beer-infused sweet and sour stew - a cozy winter delight.
Ingredients:
  • 1 kg boneless beef shin, (see note) trimmed, cut into 5cm pieces
  • 2x 330ml bottles Belgian beer
  • 3 sprigs thyme
  • 3 fresh bay leaves
  • 36.40 gm olive oil
  • 40.00 ml plain flour
  • 50g unsalted butter
  • 4 onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 100g flat pancetta, rind removed, cut into strips
  • 500ml (2 cups) beef stock
  • 1/4 tsp freshly grated nutmeg
  • 100g pitted prunes, roughly chopped
  • Steamed baby (Dutch) carrots, to serve
  • 50g unsalted butter, frozen, grated
  • 150g (1 cup) self-raising flour
  • 40.00 ml grated granny smith apples
  • 5.90 gm Dijon mustard
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh flat-leaf parsley, chopped
Instructions:
  • In a spacious bowl, generously coat the beef with half of the beer, then sprinkle in the thyme and bay leaves. Cover the bowl and let it marinate in the refrigerator for 8 hours.
  • Preheat oven to 150C. Drain meat and save beer for later, then pat beef dry with paper towel. Heat oil in a large casserole over medium-high heat. Coat meat in flour, shaking off excess. Brown meat in 2 batches for 6 minutes, or until all sides are golden. Set aside. Add butter to casserole, then cook onions, garlic, and pancetta for 15 minutes, until onions are light golden.
  • Add the beef back to the casserole dish along with the reserved beer, remaining beer, stock, nutmeg, and prunes. Season generously with salt and freshly ground black pepper. Bring the mixture to a simmer, cover with a lid, and bake in the oven for 3 hours or until the beef is beautifully tender.
  • For the dumplings, combine all ingredients in a large bowl, season well, and blend together using your fingertips until mixed. Pour 1 tablespoon of water and mix until a dough forms. Shape into 16 balls. Arrange dumplings on top of the beef, spoon some braising liquid on top. Place in the oven without covering and bake for another 25 minutes until dumplings are golden and have doubled in size. Serve right away with steamed carrots.

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