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/1lb lean boneless shin or chuck steak, cut into 2.5cm/1inch cubes
- 15ml/1tbsp sunflower oil
- 100g/4oz streaky bacon or pancetta cubed
- 1 large garlic clove, peeled and crushed
- 10-12 shallots or baby onions, peeled
- 225g/8oz baby carrots, peeled
- 225g/8oz baby turnips, peeled
- 30ml/2tbsp plain flour
- 600ml/1pint stout or brown ale
- Salt and freshly milled black pepper
- 3-4 fresh thyme sprigs
- 2 fresh bay leaves
- 175g/6oz self-raising flour
- 75g/3oz butter, cubed
- 5-10ml/1-2tsp caraway seeds
- 45-60ml/3-4tbsp water
- Preheat the oven to Gas mark 3, 170°C, 325°F.
- 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. Season. 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.