Serves: 6
Beef & Beer Casserole With Tewkesbury Hot Mustard Dumplings
Ingredients
- 650g stewing beef, cubed
- 1 tbsp plain flour
- Salt and pepper
- 2 tbsp sunflower oil
- 1 onion, sliced
- 2 carrots, thinly sliced
- 1 celery stick, thinly sliced
- 2 fresh rosemary sprigs, roughly torn
- 300ml brown ale
- 300ml beef stock, hot
- 250g chestnut mushrooms
- For the dumplings
- 100g self-raising flour
- 50g light vegetable suet
- 1 tbsp chopped parsley
- Good pinch of salt
- 1 tbsp Tracklements Tewkesbury Hot Mustard
Method:
- Sprinkle the beef with the flour and plenty of salt and pepper.
- Heat the oil in a large flameproof casserole and fry the beef in 2 batches until browned and remove. Fry the onion for 5 mins until tender.
- Return the beef to the pan and add the carrot, celery and rosemary.
- Fry for 5-10 mins. Add the beer and the stock and bring to the boil. Lower the heat until the stew is gently simmering.
- Cover tightly and simmer for 1 hour.
For the dumplings:
- Mix the flour, suet, salt, parsley and Tewkesbury Hot Mustard in a bowl. Stir in about 4-5 tbsp cold water to make a soft dough.
- Using a tablespoon drop spoonfuls of mixture into the simmering stew.
- Cover and simmer gently for 10 mins until they've puffed up.
- Serve hot, with freshly steamed vegetables.
Recipe courtesy of Tracklements
Tagged in Recipes