Hearty Beef Stew with Cheesy Guinness Cheddar Dumplings
TAP FOR METHOD
Heat 2tbs of Olive Oil in a large casserole pot over a high heat. Season the Shin of beef pieces and toss in the flour, shaking off excess flour. Add half the beef to the hot oil and fry until golden brown all over. Remove with a slotted spoon and set this aside, repeat with the remaining beef.
Meanwhile, put the shallots in a large pot and in bring to the boil, turn off the heat and leave them for 3-4 minutes. Drain, and then refresh them in cold water. Peel of the dark skin and trim any large ones so that each one is roughly the same size.
Add the remaining oil to the pan, add the shallots and sliced carrots, season and fry these for 4 minutes. Now add the mushrooms to the pan and fry everything together for another minute. Add a small cup of water to the pan, cover with a lid and shake the pan until most of the water has dissolved.
Now, carefully lift the lid of the casserole and add the meat to the pan with all the other ingredients. Add the Red Wine, stock and bouquet garni, replace the lid and bring to the boil.
Place the casserole pot into a medium oven and cook for 2.5 hours or until the meat is nice and tender. Occasionally during the cooking process open the oven, take off the lid and stir the stew to stop it sticking (top up with cold water if it looks dry.
Once the meat is nice and tender, carefully take out of the oven, remove the lid and add the mustard, cook slowly on the stove for 10-15mins to thicken slightly the sauce.
Whilst the stew is cooking on the stove, make the dumplings. Mix half the quantities of flour, butter, mustard, Guinness cheddar and parsley with salt and black pepper, now add a splash of water, then the remaining flour until a soft dough is formed.
Roll into walnut-size balls, place on each ball on top of the stew and cook for a further 10 minutes covered with a lid so they absorbs some of the cooking juices
Pairs well with Hop House 13 Larger, or Open Gate Brewery Pure Brew non alcoholic Lager
The stew can be prepared in advance, sealed in a container for us to 3 months. To cook from frozen, defrost overnight in the fridge, add this the ingredients casserole dish and cook slowly until the stew is hot. Meanwhile make the dumplings and finish the recipe as in step 7 & 8
For a crispier cheesy toping, add some more Guinness Cheddar to the dumplings and flash under a warm grill before serving.
In place of Shin of beef, try some other cuts such as diced beef, or a simple British lean diced casserole steak, which can cut the cooking time down to 2 hours.
3 tbs Olive Oil
1.4kg of Stewing Shin of Beef
3 tbsp plain flour
300g whole shallots or 2 whole onions diced
4 Carrots, sliced
250g Chestnut mushrooms, cut into quarters
800ml Red wine
500ml Beef stock
1 tsp. of Dijon mustard
FOR THE DUMPLINGS
125gm Self Raising Flour
50gm of Softened unsalted butter
2tsp of wholegrain mustard
25gm of GUINNESS Cheddar crumbled or diced
Freshly Chopped Parsley