Beef and Beer Casserole with Caraway Seed Dumplings
A hearty casserole with shin or chuck steak cubes, carrots and turnips cooked long and slow in stout or brown ale. Served with caraway dumplings. Perfect weekend comfort food.
- 450g lean boneless shin or chuck steak, cut into 2.5cm cubes
- 1 tablespoon sunflower oil
- 100g streaky bacon or pancetta cubed
- 1 large garlic clove, peeled and crushed
- 10-12 shallots or baby onions, peeled
- 225g baby carrots, peeled
- 225g baby turnips, peeled
- 2 tablespoons plain flour
- 600ml stout or brown ale
- 3-4 fresh thyme sprigs
- 2 fresh bay leaves
- 175g self-raising flour
- 75g butter, cubed
- 1-2 teaspoons caraway seeds
- 3-4 tablespoons water
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- Heat the oil in a large pan and cook the meat for 4-5 minutes, in batches until brown.
- Add the bacon or pancetta and fry for 3-4 minutes, stirring frequently until the bacon is golden and crispy.
- Transfer to a large casserole dish and add the garlic, shallots or baby onions, carrots and turnips. Stir in the plain flour and cook for 1-2 minutes.
- Pour over the stout or brown ale, bring to the boil and reduce the heat. Season and add the fresh herbs
- Cover and cook for 1½-2 hours or until the meat is meltingly tender.
- Prepare dumplings: In a large bowl rub the butter into the self-raising flour until the mixture resembles fine breadcrumbs. Add the caraway seeds and water. Mix together to form a smooth dough. Shape into 10-12 small balls.
- 20 minutes before the end of cooking add the dumplings to the casserole, return to the oven and cook uncovered for the remaining cooking time.
- Serve the casserole with creamy mashed potatoes and savoy cabbage or purple sprouting broccoli.