No dish has ever seemed so perfect for a winter’s day than a hearty beef stew and dumplings. It has kept the Britain and Ireland on its feet during hard times and through winter storms. It always brings a smile to any family when served for dinner.
|Nutritional Guidelines (per serving)|
Ingredients of British Beef Stew and Suet Dumplings
- 2 Tbsp Cooking oil
- 150g Shallot
- 2 Tbsp Plain Flour
- 350 g Beef Shin
- 50 g Butter
- 150g Potatoes
- 100g Carrot
- 100g Parsnip
- 30 g Celery
- 2 Tbsp Worcestershire Sauce
- 250 ml Dark Beer
- 350ml Beef Stock
- 35 g Dried Suet
- 70 g Plain Flour
- 1 Tsp Baking Powder
- 1 Tsp Grainy Mustard
- 1/2 Tsp Dried Thyme
- Salt and Pepper to taste
Also Read: British Fish Pie
Ingredient of British Beef Stew and Suet Dumplings
- Peel your shallots. Chop your beef into 2 cm cubes.
- Cut your root vegetables into 2 cm cubes. Cut your celery into 1 cm slices.
- Heat a small amount of cooking oil over medium-high heat in your cooking pan, which should have a heavy base and can be transferred to an oven.
- Cook your shallots until they are lightly colored. Mix the 2 tablespoons of flour with a generous amount of salt and pepper and use it to coat the beef.
- Once the shallots have a nice color, remove from the pan and set aside. In the same pan, cook the coated beef until it is nicely caramelized on all sides, adding oil if necessary, it is best to do it in 2 or 3 batches.
- Once cooked, reserve with the shallots. Add the butter to the pan, stir in the celery, root vegetables and garlic and cook for a few minutes, then increase the heat.
- Add the Worcestershire sauce and reduce over high heat until it is almost dry. Then pour the beer and let reduce by half, making sure to scrape and leave the meat residue at the bottom of the pan.
- Once the beer has reduced, return the beef and shallots to the pan with the beef broth.
- Check the seasoning and place in the oven covered with an airtight lid and bake for two and a half hours at 180 ° C or 350 ° F.
- Mix the tallow with the 70g of plain flour, baking powder, grainy mustard, 1/2 tsp. 1/8 tsp dried thyme Teaspoon of salt, then combine to form a light paste by adding a little cold water at a time.
- You will need about 50 ml of water. Form 4 balls and once the stew has cooked for 2.5 hours, curl up in the meatballs, remove the lid and return to the oven for 30 minutes or until crisp and golden on top.