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Wednesday, January 20, 2010
Beef and Ale Stew
7:38 PM | 
Posted by
Beth
Ingredients
3 Fresh or Dried Bay Leaves
500g Diced Stewing Beef
500ml Ale (Guinness or Stout)
2 Sticks of Celery
2 Medium Onions
2 Carrots
Olive Oil
1 Tablespoon of Plain Flour
1 Tin of Chopped Tomatoes
Sea Salt
Ground Black Pepper
For the dumplings
250g Self-raising Flour
125g Really Cold Butter
Sea Salt
Freshly Ground Black Pepper
Method
If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4.
Trim the ends off your celery and roughly chop the sticks.
Peel and roughly chop the onions.
Peel the carrots, slice lengthways and roughly chop.
Put a casserole pan on a medium heat.
Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes.
Add your meat and flour.
Pour in the booze and tinned tomatoes.
Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
Bring to the boil, put the lid on and either simmer slowly in your Slow Cooker or cook in an oven for 3 hours.
Remove the lid for the final half hour of simmering or cooking.
When done, your meat should be tender and delicious.
Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper.
You can eat you stew as it is, or you can add some lovely dumplings (below) to it.
For your dumplings
Preheat your oven to 190°C/375°F/gas 5.Put your flour into a mixing bowl.
Using a coarse grater, grate your cold butter into the flour. Add a pinch of salt and pepper.
Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs.
Add a splash of cold water to help bind it into a dough.
Divide the dough into 12 pieces and gently roll each into a round dumpling.
Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged.
Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.
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