Method
Sprinkle the beef with the flour and plenty of salt and pepper. Heat the oil in a large flameproof casserole dish and fry the beef in 2 batches until browned and remove. Fry the onion for 5 mins until tender.
Return the beef to the pan and add the carrot, celery, mushrooms and rosemary. Fry for 5-10 mins. Add the ale and the stock and bring to the boil. Lower the heat until the stew is gently simmering. Cover tightly and simmer for 1 hour.
For the dumplings, mix the flour, suet, salt, parsley and Tewkesbury Hot Mustard in a bowl. Stir in about 4-5 tbsp cold water to make a soft dough. Using a tablespoon drop spoonfuls of mixture into the simmering stew. Cover and simmer gently for 10 mins until they’ve puffed up.
Serve hot, with freshly steamed vegetables.
Serves: 6
Ingredients
- 650g Stewing beef, cubed
- 1 tbsp Plain flour
- Salt and pepper
- 2 tbsp Sunflower oil
- 1 Onion, sliced
- 2 Carrots, thinly sliced
- 1 Celery stick, thinly sliced
- 250g Chestnut mushrooms
- 2 Fresh rosemary sprigs, roughly torn
- 300ml Brown ale
- 300ml Beef stock, hot
For the dumplings:
- 100g Self-raising flour
- 50g Light vegetable suet
- 1 tbsp Chopped parsley
- Good pinch salt
- 1 tsp Tracklements Tewkesbury Hot Mustard
