Beef stew & Crispy Dumplings page

Step by Step method

Step 1.

Prepare the Vegetables:

Step 2.

Cut the vegetables and leek into chunky pieces.

Step 3.

Reserve 100 g (3.5 oz) of leek outer leaves for the dumpling mixture.

Step 4.

Brown the Beef:

Step 5.

Coat beef chunks with plain flour (optional).

Step 6.

Heat 1.5 tbsp vegetable oil in a large frying pan.

Step 7.

Fry the beef in batches until browned on all sides. Do not overcrowd the pan.

Step 8.

Deglaze the pan with a little beef stock, then pour the liquid back into the stock jug.

Step 9.

Assemble the Stew:

Step 10.

Preheat the oven to 160°C (325°F) or gas mark 3. For fan ovens, adjust to 140°C (284°F).

Step 11.

Heat a Dutch oven or oven-safe pot on medium flame with 1 tsp oil.

Step 12.

Add the vegetables and browned beef, mixing well.

Step 13.

Season with black pepper, salt, garlic, and dried thyme.

Step 14.

Pour in the beef stock and ale/stout. Bring to a boil.

Step 15.

Cover the pot and transfer to the oven. Cook for 2 hours.

Step 16.

Make the Dumplings:

Step 17.

Finely chop the reserved leek leaves.

Step 18.

Combine self-raising flour and baking powder in a bowl.

Step 19.

Rub butter into the flour until it resembles breadcrumbs.

Step 20.

Mix in the chopped leeks and suet.

Step 21.

Beat the egg with milk and pour into the flour mixture. Combine gently into a sticky dough.

Step 22.

Cover the bowl and let the mixture rest.

Step 23.

Thicken the Stew:

Step 24.

After 2 hours, remove the pot from the oven and place on low heat (if using a metal pan).

Step 25.

Stir in the cornflour mixture to thicken the gravy.

Step 26.

Add and Cook Dumplings:

Step 27.

Using a spoon, drop dollops of dumpling dough onto the stew.

Step 28.

For crispy dumplings, leave the pot uncovered. For soft dumplings, cover with the lid.

Step 29.

Increase oven temperature to 180°C (356°F) or gas mark 4.

Step 30.

Bake for an additional 30 minutes.

Step 31.

Serve:

Step 32.

Let the stew rest for a few minutes.

Step 33.

Serve hot in bowls, ensuring each portion includes meat, vegetables, and a dumpling.