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Braised beef with dumplings
Braised beef with dumplings
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Prep Time:
20 minutes
Cook Time:
225 minutes
Total Time:
245 minutes
Cozy beef stew with fluffy dumplings, ideal for cold nights.
Ingredients:
  • 80ml sunflower oil
  • 1kg beef chuck steak, trimmed, cut into 3cm pieces
  • 2 onions, roughly chopped
  • 40.00 ml plain flour
  • 330ml stout
  • 300ml beef consomme
  • 40.00 ml redcurrant jelly
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 carrot, sliced
  • 80.00 ml chopped flat-leaf parsley
  • Steamed green beans, to serve
  • Mashed potato, to serve
  • 100g plain flour
  • 4.00 gm baking powder
  • 50g powdered suet mix (see note)
  • 11.80 gm wholegrain mustard
Instructions:
  • Preheat the oven to 180°C. Heat 2 tablespoons of oil in a flameproof casserole over medium-high heat. Season the beef, then brown in batches for 2-3 minutes each side. Set the beef aside.
  • Lower the heat to medium and pour in the remaining 2 tablespoons of oil in the pan. Sauté the onions, stirring occasionally, until they turn golden brown, which should take about 5-6 minutes. Add the flour and cook, stirring constantly, for 1 minute. Then, add the beef back to the pan along with the stout, consomme, jelly, bay leaves, and thyme. Season with salt and pepper, bring to a boil, cover the pan, and transfer to the oven. Bake for 2 hours, then mix in the carrots. Cover and bake for an additional 1 hour until the beef is tender.
  • In a bowl, combine sifted flour and baking powder with suet, parsley, and 1 teaspoon of salt. Mix mustard with 3/4 cup (185ml) warm water, pour it into the flour mixture, and stir until a soft dough forms. Adjust with a little more water if necessary.
  • Take the casserole out of the oven and generously dollop spoonfuls of dough on top. Bake, without a lid, for 25 minutes or until the dumplings are fluffy and fully cooked. Garnish with parsley and serve with green beans and mashed potatoes.

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