Cosy-up this winter with a hearty stew. This beef and stout casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash
Prep:30 mins
Serves 4
2 tbsp vegetable oil1kg boneless beef shin, cut into 3cm chunks200g pearl onions or small shallots4 medium carrots, chopped to the same size as the shallots3 celery sticks, cut into bite-sized chunks3 tbsp plain flour500ml beef or chicken stock500ml Guinness1 large thyme sprig4 star anisebuttered cabbage and mash, to serve
STEP 1First, make the dumplings. Gently fry the bacon until crisp in a large lidded casserole dish. Stir in the thyme leaves, then tip into a bowl and leave to cool slightly. Add the flour and suet to the bacon, and stir everything together. Make a well in the middle, then add the egg yolk, parsley, ½ tsp pepper and 2 tbsp very cold water, and start to mix into a dough. Keep adding water until you a have a firm but pliable dough. Divide the mixture into eight balls and chill until needed.STEP 2Heat oven to 160C/140C fan/gas 3. Quickly clean the casserole dish with some kitchen paper, then heat the oil. Brown the meat really well in batches, then set aside. Tip in the onions or shallots, carrots and celery, brown well, then stir in the flour. Add the meat and any juices back into the dish, give everything a good stir, then pour in the stock and Guinness. Season, then tuck in the thyme and star anise and bring everything to a simmer. Cover with a lid, then cook in the oven for about 2 hrs until the meat is tender.STEP 3Remove the stew from the oven and arrange the dumplings evenly on top. Put the lid back on and return to the oven for 20 mins, then cook for a final 10 mins with the lid off to brown the dumplings. Bring the dish to the table in all its glory. Spoon into bowls with cabbage and mash, to serve.
