Beef Stew with Newcastle Brown Ale and Dumplings Recipe

Beef stew with herb dumplings
Norman Hollands / Getty Images
  • 2 hrs 50 mins
  • Prep: 20 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 6 to 8 servings
Ratings

Brown ale makes a robust gravy for beef with dumplings. The stew is also enriched with bacon, red onions, potatoes, parsnips, carrots, and celery, along with rosemary as the prevailing herb. You may substitute other dark for the ale.

What You'll Need

  • 2 pounds plus 3 ounces shin of beef (or use flank or neck, chopped into chunks)
  • 3 tablespoons flour
  • 3 red onions (peeled, halved and roughly sliced)
  • 1 3/4 ounces pancetta (or bacon, chopped)
  • 3 sticks celery (chopped)
  • 1 small handful rosemary (leaves picked from stem)
  • 5 cups Newcastle Brown ale (or other dark ale)
  • 2 parsnips (peeled and roughly chopped)
  • 2 carrots (peeled and roughly chopped)
  • 4 potatoes (peeled and roughly chopped)
  • salt to taste
  • black pepper to taste
  • For the Dumplings:
  • 1 3/4 cups self-rising flour
  • 1/2 cup butter
  • 1 pinch salt
  • 1 pinch pepper
  • 2 sprigs rosemary (chopped)

How to Make It

Season the , sprinkle with the flour and toss around until well coated.

Heat up a frying pan until it is good and hot, add a little olive oil and fry the beef in 2 batches until nice and brown. Transfer the meat to a big casserole -- one that is suitable to go on a stovetop burner -- mixing in the flour that was left on the plate after coating it.

Put the casserole on a medium heat, add the red onions and pancetta or bacon, and cook until the onions are translucent and the pancetta has a bit of color.

Add your celery and rosemary. Now you can pour in your and 1-1/4 cups of water, adding your parsnips, carrots, and potatoes. (Feel free to add whatever veg you like at this stage.) Bring to the boil, put a lid on, turn down the heat and leave it to simmer while you make the dumplings -- which are a choice.

Blitz the dumpling ingredients in a blender or rub between your fingers till you have a breadcrumb consistency, then add just enough water to make a dough that is not sticky. Divide it into ping-pong-ball-sized dumplings and put these into the stew, dunking them under. Put the lid back on and leave it to cook for 2 hours.

Taste it, season it as you like, and then serve the with some greens and loads of to mop up the juices.

Recipe Source: Happy Days with the Naked Chef by Jamie Oliver (Hyperion)
Reprinted with permission.