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/1½lb lean boneless shin of beef, cut into 2.5cm/1inch cubes
- 15g/½oz unsalted butter
- 175g/6oz 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/7oz whole button mushrooms
- 30ml/2tbsp plain flour, seasoned with salt and freshly milled black pepper
- 30ml/2tbsp oil
- 2 bay leaves
- Sprig of fresh thyme
- 5 black peppercorns, crushed
- 30ml/2tbsp Worcestershire sauce
- 15-30ml/1-2tbsp chilli sauce, optional
- 1L/1¾pint good quality stout
- 150ml/¼pint cold water
For the Herb Dumplings
- :175g/6oz self-raising flour
- 75g/3oz butter, cubed
- 30ml/2tbsp freshly chopped flat-leaf parsley
- 45-60ml/3-4tbsp 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/3pint 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 Gas mark 3, 170°C, 325°F.
- 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/4floz 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 chiili 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.