Prep time20 minutes
Cook time115 minutes
Total time135 minutes
Cooking MethodSimmering
CuisineBritish
Recipe Keyshairy bikers beef stew and dumplings, beef stew with dumplings, horseradish dumplings, suet dumplings, beef in guinness
Servings6 servings
Calories760 kcal
Description
Seasoned flour coats the beef before it browns in batches, then onions, carrots, celery and celeriac colour in the same pan. Then Guinness goes over the lot for ninety slow minutes, and the suet dough is spooned on at the end.
Ingredients
For the stew
- 2 tbsp plain flour
- 1kg braising steak, diced
- 2 tbsp beef dripping or vegetable oil
- 2 onions, thickly sliced
- 3 large carrots, cut into chunks
- 3 celery sticks, cut into chunks
- 200g celeriac, cut into chunks
- 1 large sprig of thyme
- 2 bay leaves
- 500ml Guinness or stout
- sea salt and black pepper
For the horseradish dumplings
- 250g self-raising flour
- 125g suet
- 1 tsp baking powder
- 1 to 2 tbsp grated horseradish
- 100 to 125ml cold water
Instructions
- Flour the beef: Season 2 tbsp plain flour with salt and pepper, then toss 1kg diced braising steak through it and dust off the excess.
- Brown in batches: Heat the dripping in a large casserole and brown the beef hard on all sides, in batches. Take each batch out before the next goes in.
- Colour the vegetables: Add the onions, carrots, celery and celeriac to the same pan and fry until the edges colour.
- Add the beer: Return the beef, tuck in the thyme and bay leaves, then pour over 500ml Guinness and bring it to the boil.
- Simmer low: Turn the heat right down, cover, and leave it very gently for 1 hour 30 minutes until the beef gives under a spoon.
- Mix the dumplings: Stir the flour, suet and baking powder together with salt and pepper, then add the horseradish. Cut in 100 to 125ml cold water with a knife, and stop while the dough is still soft and sloppy.
- Steam them on top: Drop small handfuls onto the stew, put the lid back on, and simmer 20 to 25 minutes. Check they are risen and firm before serving.