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.
2 hours 30 minutes
- 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
- 75g butter, cubed
- 2 tablespoons freshly chopped flat-leaf parsley
- 3-4 tablespoons cold water
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the bouquet garni muslin and serve the beef with the dumplings and seasonal vegetables.