Clay's Kitchen : Stew Recipes

Stew Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Beef in Stout with Mustard and Herb Dumplings

Recipe from: BBC Good Food Magazine
Servings: 6

2 pounds stewing beef, cut into 1 inch cubes
flour, for dusting
3 onions, sliced
3 tablespoons sunflower oil
4 carrots, sliced
2 celery stalks, chopped
1 bay leaf
2 fresh thyme sprigs
1 pint beef stock
1 pint stout (Guinness)
1 tablespoon muscovado sugar
1 tablespoon Worcestershire sauce
salt and pepper

For The Dumplings:
3 ½ ounces self-rising flour
1 ¾ ounces breadcrumbs
1 ¾ ounces shredded suet
2 teaspoons mustard seeds
2 tablespoons fresh herbs (thyme and parsley), chopped

Toss the beef in the flour. Fry the onions in the oil for 10 minutes. Add the beef until evenly browned. Add the carrots, celery, herbs, stock and stout. Bring to the boil, stirring. Add sugar, Worcestershire sauce and season. Cover and simmer for 2 hours. Make the dumplings: mix the flour, breadcrumbs, suet, mustard seeds and herbs. Add 5 to 6 tablespoons of water and mix into a soft dough. Divide into eight, shape into balls and add to the beef. Cover and cook for 20 minutes. Serve with mash.

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