Who can argue with tasty, tender beef in a rich sauce with floury dumplings? A dollop of buttery mash and you're in the comfort zone!
For the stew:
Pre-heat the oven to at 140°C/gas mark 1. Put the beef in a bowl and sprinkle over the flour, salt and pepper. Pre-heat a large frying pan until hot and add in the oil. Add half of the meat and brown it all over then transfer to a casserole. Repeat with the remaining beef.
Fry the shallots in the pan until golden then add the mustard and some of the stout.
Allow to thicken then pour over the beef together with the rest of the stout and the stock.
Add in the bouquet garni, put a lid on and bake in the oven for 2 to 3 hours or until beef is tender.
For the dumplings:
Tip all of the dry ingredients into a bowl then slowly add the milk using a fork to make a light dough. Place on a lightly floured surface and knead briefly before forming into small balls.
When the stew is cooked remove from the oven, place the dumplings on top and leave uncovered. Return to the oven for 35- 40 minutes until the dumplings have risen and are golden brown.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week