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.

Prep Time: 20 mins

Cook Time: 2 hours 30 minutes

Serves: 6 people

Ingredients

  • 675g lean boneless shin of beef, cut into 2.5cm cubes
  • 15g unsalted butter
  • 175g smoked bacon pieces or pancetta cubes
  • 1 whole garlic bulb, cut in half
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 2 medium onions, peeled and finely chopped
  • 200g whole button mushrooms
  • 2 tablespoons plain flour, seasoned with salt and freshly milled black pepper
  • 2 tablespoons oil
  • 2 bay leaves
  • Sprig of fresh thyme
  • 5 black peppercorns, crushed
  • 2 tablespoons Worcestershire sauce
  • 1-2 tablespoons chilli sauce, optional
  • 1L good quality stout
  • 150ml cold water

  • For the Herb Dumplings:

  • 175g self-raising flour
  • Salt
  • 75g butter, cubed
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 3-4 tablespoons cold water

Method

  1. In a large non-stick frying pan heat the butter and sauté the bacon or pancetta for 2-3 minutes. Spoon into a 1.7L ovenproof casserole dish.
  2. Using the frying pan sauté 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 170°C, 150°C Fan, Gas Mark 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 100ml 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 2–2½ 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.

Tips:

Credit: Recipe supplied courtesy of Angela Hartnett.