30g suet
60g self raising flour
Salt and pepper
4 tbl spn cold water
Dried sage
Fresh parsley
Method
Preheat the oven to 180 degrees C.
Fry the onions on a low heat with the butter and oil until soft and golden.
Add the garlic and fry for a further 2 minutes.
Remove the cooked onion and garlic from the pan and put into a casserole dish.
Dice the beef into cubes about 3-5cm wide.
Fry the beef in batches over a high heat to seal. Cooking it in small batches will help prevent braising the beef in its own juice. Once browned remove and set aside.
Return half the beef to the pan and sprinkle with the flour. Stir continuously to avoid lumps.
Gradually add the stock, stirring as you go to make a thick sauce. Add the remaining beef and bring to the boil.
Remove the pan from heat and stir in the Guinness and season to taste.
Transfer the beef and sauce to the casserole dish and add the herbs.
Cover the dish and put in the oven. Reduce the heat to 160 degrees C and cook for 2 ½ - 2 ¾ hours hours.
20 minutes before the stew is ready make the dumplings.
Mix the flour, suet, herbs and seasoning in bowl.
Slowly add the water until you have a dough consistency. Form into golf ball sized portions and set them on the surface of the stew. Push them down so they are 1/3 submerged. Cover the stew and return to the oven for a final 15-20 minutes.
Serve with winter veg or on its own with a garnish of chopped parsley.
For this and lots of other tasty recipes take a look at www.humblecrumble.com
or check us out on facebook: www.facebook.com/humblecrumble.food