Beef braised in beer

Hearty slow cooked casserole for cold days. Beef braising or stewing cubes cooked with root vegetables and stout topped with herby dumplings.

Source: www.simplybeefandlamb.co.uk

Ingredients

Instructions

1. In a large non-stick frying pan heat the butter and saute the bacon or pancetta for
   2-3 minutes. Spoon into a 1.7 L ovenproof casserole dish.
2. Using the frying pan saute the vegetables and garlic for
   3-4 minutes until caramelised. Add all the vegetables (except the garlic bulb) to the casserole dish with the bacon or pancetta. Preheat the oven to 150°C/gas 3.
3. Place the seasoned flour into a large plastic food bag, add the beef, seal tightly and toss gently. Heat the remaining oil in the frying pan and cook the beef for
   3-4 minutes until brown or caramelised then add to the casserole dish.
4. Add 100 ml of stout to the frying pan, stir with a wooden spoon, scraping the base of the pan to release any rich beef sediment and pour into the casserole dish. Add the remaining stout and water.
5. Wrap the herbs and peppercorns in a small fine muslin square tie and add to the stew. Season and add the Worcestershire sauce and chilli sauce (if used). Cover, transfer to the oven and cook for
   2-2.5 hours until the beef is tender.
6. Meanwhile prepare the dumplings; place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings. Cover and set aside.
7. 20 minutes before the end of cooking, remove the beef from the oven, add the dumplings and return to the oven uncovered for the remainder of the cooking time.
8. Remove the bouquet garni muslin and serve the beef with the dumplings and seasonal vegetables.

Nutrition

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