Tuesday, December 31, 2013

Beef and Beer Stew with Herb Dumplings

No matter how many times I try I still can't quite make beef stew the way my mum makes it. I really wasn't expecting this stew to taste like hers, because there was certainly no beer in hers and no herbs in the suet dumplings. However, I was totally surprised that this stew turned out to taste almost the same as my mum's.

1 lb stewing beef, cubed
1 onion
3 carrots, sliced
3 parsnips, sliced
1 swede, cubed
5 red potatoes, cut in half
1 bottle of beer
1 small can tomato puree
4 cups beef stock
2 garlic cloves, minced
1 tbsp plain flour
1 tsp paprika
1 tsp marjoram
1 tsp sage

Suet Dumplings:
1/2 cup self raising flour
1/4 cup suet
3 fl ox water
pinch of salt
1 tsp thyme
1/2 tsp rosemary

To make the stew, in a large pan heat the oil over high heat.  Brown the meat in small batches and set aside.  Cook the sliced onion in the same pot for a few minutes, then add the garlic, carrots, potatoes, parsnips and swede and fry for 5 minutes.  Add the beef back to the pan along with the flour.  Add the beer, beef stock, tomato paste and paprika, marjoram and sage.  Stir together, reduce heat to low, cover and cook for 1 to 2 hours.

To make the dumplings, combine the flour with the suet, salt, rosemary, thyme and water.  Mix to form a dough and divide into 8 balls.  Drop the dumplings on top of the stew, cover and cook for 15 minutes.

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