Beef and Ale Stew with Cheesy Potato Dumplings
You can’t get a more ideal evening meal for a cold dark evening than beef and ale stew with cheesy potato dumplings. Filling and hearty, this recipe calls for 500ml of your favourite ale, Guinness or stout. And perhaps a little more for the chef while it’s cooking!
- 3 fresh or dried bay leaves
- 1kg casserole steak, diced into 2cm cubes
- 500ml ale, Guinness or stout
- 1 cup beef stock
- 4 sticks celery, roughly chopped
- 4 medium onions, roughly chopped
- 4 carrots, roughly chopped
- olive oil
- 2 heaped tablespoons plain flour
- 2 x 400gms tins of diced tomatoes
- Salt and pepper to taste
- For the Dumplings:
- 4 large (about 750g) potatoes, peeled and chopped into large chunks
- 1 ½ cups milk
- 120g butter
- 3 cups self-raising flour
- 1 ½ cups coarsely grated tasty cheese
- 1 cup finely grated parmesan cheese
- 4 tablespoons chopped fresh continental parsley
- Pinch of salt
- 1. Heat a frying pan with a little olive oil over medium high heat.
- 2. Toss the diced beef in flour to coat, then quickly fry until browned. Add to slow cooker bowl.
- 3. Sauté the vegetables in the frying pan for 5 minutes, then add to the slow cooker bowl with the beer, beef stock, bay leaves and tins of tomatoes. Season to taste and allow to cook on high for 3 hours. The beef should be tender.
- 4. To make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.
- 5. Divide stew among 6 ramekins or individual casserole dishes (entirely optional, can serve in one large oven-proof casserole dish if preferred)
- 6. Use a ¼ cup capacity measuring cup to shape potato mixture into dumplings. Arrange over casserole and cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving.