Beef & Ale Stew

This British classic epitomises the words 'comfort food'. There is no meal more perfect for a cold winter Sunday. Its fills the house with the most divine scents as it slow cooks on low heat for 3 hours. You will see in the image that I have added dumplings to mine at the end. This is optional. This meal goes beautifully with mash or any type of potato side dish. You can also put puff pastry over the top for the last 15-20 minutes, turning it into a beef & ale pie. Enjoy!

4 Servings

Ingredients for the Stew:

2 tbsp olive oil

1 kg stewing beef, cut into roughly 3cm cubes

250gr shallots, finely chopped

2 carrots, sliced

2 stalks of celery, roughly chopped

200gr mushrooms, left whole

3 tbsp flour

50cl ale (can be substituted by a stout or a Belgian brown beer)

200ml beef stock

3 tbsp Worcestershire sauce

4 bay leaves

S&P

Parsley, to serve

Ingredients for the Dumplings (should you wish to add them):

155gr flour

1 & 1/2 tsp baking powder

1/2 tsp salt

3 tbsp butter, cut into small cubes & left at room temperature for 1 hour

10gr parsley, finely chopped

60ml m

Instructions for the Stew:

Set you oven to heat at 160c for traditional ovens & 140c for fan assisted ovens.

Heat the olive oil on medium high heat in a large casserole dish.

The dish should be one that can be used to cook both on the stove & in an oven. It should also have a well fitted lid.

Brown the beef in 2-3 batches, to ensure each piece is sealed on all sides. As each batch is browned, set the beef aside in a large bowl.

Once you are finished browning the beef, add the shallots to same casserole dish & reduce the heat to medium low.

Simmer the shallots for 3 minutes before adding the carrots, celery & mushrooms.

Stir well, add the beef back in & stir again to combine all ingredients.

Place the flour in a measuring jug & slowly add the ale, mixing energetically to avoid lumps forming. Add this mixture to the casserole dish along with the beef stock, Worcestershire, bay leaves & a sprinkle of pepper.

Bring to a simmer, cover with the lid & place in the oven for 3 hours. Should you wish to add dumplings you should add them at 2h45 as they will need 15 minutes to cook.

Check the stew every 30 minutes, giving it a gentle stir at the same time.

Adjust seasoning before serving with a generous shower of finely chopped parsley.

Instructions for the Dumplings (should you wish to add them):

Combine the flour, baking powder & salt. Stir well then add the butter.

Using your fingers, work in the butter until it resembles crumbs.

Stir in the parsley & slowly add the milk.

You should end up with a dense pastry.

Divide into 8 equal parts & roll into balls.

Place each dumpling ball on the surface of the stew. Do not push them into the stew.

Immediately place the cover on the casserole dish & return it to the oven.

Do not open the oven door for 15 minutes. Hands off!

After precisely 15 minutes, remove the stew from the oven & open that treasure chest. You should have beautiful, fluffy dumplings floating on the surface of your delightful stew.

Enjoy immediately if you can. Dumplings are always best when served straight from the oven!