I always get excited as the colder months approach, it's the time of year that my favourite kind of food becomes the star of the show. Soups, roasts, pies and stews!!
And they don't come much easier then stews, less then 30mins work to the start and then you get the slow cooker to do the rest of the hard work. Contrary to popular belief, they don't all have to taste the same either, I have two very different flavour beef stews on here, there's this one, which has a more bitter, rustic flavour profile from the ale and the chunky veggies, whereas my other recipe is a little lighter and more sophisticated made with a red wine base. Which one's better... you can be the judge.
I've added my dumping recipe to because I just think a stew isn't a stew without them, you can make your own using my method below, they're super easy and taste better homemade or if you'd prefer use a packet mix... your secret's safe with me.
I like to brown my ingredients off before adding to the slow cooker but if you're short on time feel free to just put them straight in the slow cooker.
Prep time 30mins
Cooking time at least 4hrs
4tbsp olive oil
3tbsp plain flour
1/2tsp salt and ground black pepper
600g diced beef (I like to get one whole piece of brisket or cheek and dice it myself, bigger chunks that way)
2 medium leeks, finely sliced
2 celery sticks, sliced
3 carrots, cut into 2 inch pieces
2 garlic gloves, crushed
2 tbsp dried thyme (or 3 fresh sprigs)
2tbsp dried parsley (or a handful freshly chopped)
300ml ale (Doom Bar for example)
1tbsp tomato puree
500ml beef stock
1tbsp tomato puree
1tbsp honey (possible more depending on your taste)
2tbsp Worcestershire sauce
1tbsp red wine vinegar
1 small swede, peeled and chopped in to 2inch chunks roughly
200g baby potatoes, cut them to around the same size as the swede, some may not need chopping at all
Small handful of freshly chopped parsley (approx 5tbsp once chopped)
200g plain flour
1tsp mustard powder
85g beef suet
1tsp baking powder
1tsp dried or freshly chopped parsley
Salt and pepper about 1/4 tsp each
1. In a large sauce pan heat half of the oil on a medium to high heat.
2. In a bowl mix together the plain flour with the salt and pepper and then toss the beef in the flour mixture.
3. Now add the floured meat to the pan and brown it off, you can do this in batches if required, remove and set aside.
4. In the same pan add the remaining 2tbsp of oil and on a medium heat add the leeks, carrot and celery, add 100ml of water, this will deglaze the pan and all the residue from the floury meat will be removed from the bottom and not burn... gently sauté for 10 mins until the onion and celery are nice and soft. The carrots will remain hard for now because they are chunkier.
5. Add the garlic, thyme and parsley and cook for a couple of minutes, please add a splash more water if the pan gets to dry.
6. Pop the beef back in and stir.
7. Now add all of the ale and turn the heat up to high, we need to cook out the alcohol so cook on high for about 3 minutes, normally the liquid will have reduced by 2/3rds.
8. Once the alcohol has had a chance to cook out transfer it all to your slow cooker and add in the.. tomato puree, beef stock, honey,Worcestershire sauce, red wine vinegar, swede, baby potatoes and a pinch of salt and pepper. The liquid should be enough to just cover all the ingredients.
9. Put your slow cooker on to high for 30mins and then change to low for at least a further 4hrs.
10.Mean while make the dumplings by adding all the dumpling ingredients in to a mixing bowl. Add 3tbsp of water to begin with, we are looking to bring the ingredients together as a tacky dough, so keep adding water 1 tbsp at a time after the initial lot until you reach this consistency, I find that I need between 5 and 6 tbsps all together. Then divide the mixture into between 8-10 golf sized balls, set aside in the fridge.
11. After the 4hrs is up have a taste, you may find it need a little more sweetness as the ale can be quite bitter or maybe some extra salt and pepper. Remember anything you add in now will intensify as the liquid reduces so don't go over board by adding to much salt, pepper or sweetness at this point. We can always adjust it again at the end.
12. Now comes the best bit.
13. After 4 hours of cooking your stew should be almost ready, the meat should be melt in the mouth and the veggies nicely cooked through, stir through most of the chopped parsley reserving a little for garnishing the finished dish.. Now sit the dumplings on the top of the casserole, I like to brush my dumplings with a little melted butter, but that's optional, and pop the lid back on and cook on high for 45mins or until the dumplings have doubled in size and are fluffy and delicious.
14. Serve in a bowl, and garnished with the fresh parsley.
Tip: if you prefer dumplings that are crispy on top, after the initial 4hours cooking time, once the beef is lovely and soft transfer the stew to an oven proof dish, add the dumplings on top and pop in the oven with the lid off at 180ºc fan for 40mins to 1hour or until crispy on top and fluffy on the inside
