Beef Stew and herb dumplings

If you need something hearty to warm you from the winter blues then you cannot go far wrong with a great stew.

This is Humble Crumble's recipe for a classic beef and stout stew. Simple to make and even simpler if you have a slow cooker.

Ingredients

2 tblsp canola oil

1 knob of butter

1 large onion (or 2 medium onions), finely chopped

1 kg chuck or boneless shin beef (sometimes called gravy beef). You can also use braising steak.

2 cloves of garlic, crushed and finely chopped

250ml beef stock

200ml Guinness (you can use stout but I recommend adding a teaspoon of brown sugar if you do)

Salt and pepper

2 tblsp plain flour

½ tsp Dijon or wholegrain mustard

1 bay leaf

Sprig of fresh rosemary

Few sprigs of fresh thyme

Fresh parsley

Dumplings

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.

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