Beef and ale stew with dumplings – RECIPE, Gluten-free apple and almond cake – RECIPE. I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! Slice the garlic and add to the casserole. Enjoy! Toss a third of the beef in flour to coat, shaking off excess. Isn’t it just? Add the onions and fry, stirring regularly, for 6-8 minutes, or until well coloured. Pour in the stock, add the rosemary and bay leaves and return the mixture to the boil. When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Hi and welcome to Easy Peasy Foodie! Roll the dough out into a sausage shape, then form into six golf ball-sized dumplings (they'll double in size when cooking). If you don’t want to use alcohol, then simply use extra beef stock instead of ale and if you don’t fancy dumplings, then serve this stew with mashed or baked potato or brown rice. BeebRecipes.co.ukArchive of BBC Food Recipes. When the stew has been cooking for 2½-3 hours and the meat is tender, remove the casserole from the oven and remove the lid. Remove the bay leaves and add the dumplings. Add the ale to the casserole, followed by the beef stock. If you don’t own an ovenproof saucepan or cast iron casserole dish, simply cook the stew in a regular saucepan up until it has to go in the oven and then transfer the stew into a regular lidded casserole dish before placing in the oven. I do also serve stew with potatoes sometimes – either mashed or baked potatoes (which means less washing up) Eb x, Oh my Eb! Add the last bit of oil to the casserole and add the celery. See more Mary Berry’s 10 classic comforts recipes (10), Caramelised onion, goats' cheese and Parma ham pizza. To serve, place the casserole on the table and let people help themselves. Perfect for chilly winter nights, this easy peasy Beef and Ale stew with Dumplings is a total comfort food classic – the edible equivalent of a great big hug! When browned, remove the beef to a bowl, before adding the next batch and browning. Pour in the ale, stir well, then bring the mixture to the boil. Stir the dry mixture into the wet mixture a little at a time, until the mixture comes together as a dough. Dredge the beef in the seasoned flour, shaking off any excess. Read More…. I always do mine in my slow cooker because it does all the hard work for me! plain flour, for dusting Heat the oil in a large, heavy-based, lidded, flameproof casserole over a medium heat. Add cheese and mix in to form larger flakes, then sprinkle over 1–2tbsp water to bring the dough together. Beef & Ale Stew with Parsley Dumplings. A quick fry up in a hot pan and a little olive oil before popping them in the stew will ensure they have a much better flavour and texture. This classic stew with dumplings recipe is something that every cook should have in their repetoir. Have you got your hands on a copy of my meal plan yet? Cliona x, Aw, thanks Cliona – so pleased my stew has brought back such happy memories – stew is one of those kind of dishes really, isn’t it? Preheat the oven to 160C/320F/Gas 2. And I love the dumplings in it! Stir well, then cover the casserole with the lid and reduce the heat until the mixture is just simmering. Put the flour in a large mixing bowl and season. Foundations and concealers for flawless skin, The best long sleeve dresses to buy right now, Tender chunks of beef with cheesy dumplings...you can't go wrong with this hearty stew recipe. 1.5 litres/2½ pints chicken stock 1 free-range egg, beaten Perfect for chilly nights, this easy peasy Beef and Ale Stew with Dumplings is a total comfort food classic – the edible equivalent of a great big hug! 3-4 tbsp vegetable oil Heat 1tbsp oil in a large casserole over medium heat. and I remember coming home from school, looking forward to dinner a lot on Tuesdays!! This link may stop to work if/when the BBC removes the recipes. It makes me so sad, as it is such a simple thing to make good and so worth it when you get it right. Your dumplings look so fluffy and delicious. Tip onto a floured work surface and gently knead until smooth. Add on an extra 5 minutes cooking time to allow for the fact that the casserole dish will need extra time to heat up. We love a good hearty stew here and have got in on my meal plan for Sunday! Eb x. I love beef and ale stew – so tasty and full of flavour. Roll the dough into eight equally-sized dumplings, then set aside. Return the beef and cooked vegetables to the casserole and stir well. Eb x, Hi, This is the perfect dish to be enjoying on a cold winters evening. Roll into 6 balls and dot around stew leaving a 2cm (¾in) gap between them. Repeat the process with the remaining beef. xx, Hasn’t it just? Set the casserole aside for 10-20 minutes before serving. I haven’t had dumplings in forever and this looks beautiful. Put the dough on top and roll out to about 15x25cm/6x8in. Make a well in the centre of the dry ingredients, then gradually pour the wet ingredients into it. 115g/4oz self-raising flour The stew is also enriched with bacon, red onions, potatoes, parsnips, carrots, and celery, along with rosemary as the prevailing herb. Add the carrots and fry, stirring regularly, for 6-8 minutes, or until sticky and deep golden-brown. Return beef to pan with stock, ale and herbs. Pineapple, Mango, Coconut and Cashew Nut Smoothie (Vegan) ». rapeseed oil or melted butter, for glazing. I love great comfort food that is also nutritious, such as this lovely dish! This classic stew with dumplings recipe is something that every cook should have in their repetoir. Add remaining oil and onions to pan. Add the onions and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown. Remove from the casserole using a slotted spoon and set aside in a bowl. 115g/4oz fresh white breadcrumbs After the stew has been in the oven for a total of 2 hours 40 minutes, remove the stew from the oven and place the dumplings on top of the stew – try to spread them out evenly. Fry on a medium-high heat until lightly browned then add to the stew. Continue to cook for a further 10-15 minutes, or until the dumplings are crisp and golden-brown on top and cooked through. Cook time 30 mins to 1 hour. This most traditional of slow-cooked British classics is a corker of a one-pot winter warmer. Set aside. 1 bunch rosemary, tied together with cook’s string For the stew: In a large bowl, coat beef cubes with flour, salt, and smoked paprika. 1 tbsp salt Add the muslin bag and the apples and stir again. Eb x, What a perfect winter meal! Put into oven uncovered and cook for 20min until dumplings are puffed and golden. Replace the lid and then cook the stew for a final 20 minutes (3 hours in total). Beef and ale stew is the most traditional of slow-cooked British classics, and is a corker of a one-pot winter warmer. Thanks for sharing, Chloe #FreeFromFridays, Thanks Chloe This is delicious with mash too – or baked potatoes if you want an easier option! Roll the dough into eight equally-sized dumplings, then set aside. Thanks for your kind comments Eb x, Oh YUM! Stir the dry mixture into the wet mixture a little at a time, until the mixture comes together as a dough.