Rich Beef Stew In Black Beer With Herb Dumplings

 Step By Step Cooking Process

Coat stewing beef cubes flour. Brown beef pot. Add onions, fry soft. Slice carrots, celery, fresh thyme, parsley, beef stock, black beer. Boil continuously stirring.

Add sugar, Worcestershire sauce, bay leaf. Cover pan, cook low heat tender two hours, season salt.

Mix self-raising flour, breadcrumbs, shredded lard, mustard seeds, mixed herbs dumplings. Add water, mix dough-like mixture. Form eight balls.

Drop dumplings beef, cover, cook fifteen twenty minutes fluffy risen. Avoid lifting lid early, keep low heat avoiding catching.

Ingredients

• 2 1/4 Lb stewing beef, cubed

• 2 Tbsp flour; 3 Tbsp oil

• 3 onions, peeled and sliced

• 4 carrots

• 2 celery sticks, sliced

• 1 Tbsp fresh thyme, chopped; 2 Tbsp fresh parsley, chopped

• 2 Cups beef stock

• 2 Cups black beer

• 1 Tbsp sugar

• 1 Tbsp Worcestershire sauce

• 1 bay leaf; 1 tsp salt

• 3 1/2 oz self-raising flour

• 1 3/4 oz fresh bread-crumbs

• 1 3/4 oz shredded lard

• 2 tsp mustard seeds (optional)

• 2 Tbsp chopped mixed herbs

Cooking Directions

1. Coat the meat with flour. Brown the beef.

2. Add the onions and fry until soft. Slice the carrots and then add celery, herbs, and stock with beer. Allow to boil, while stirring it continuously.

3. Add the sugar, Worcester sauce and the bay leaf. Cover the pan cook the beef on low heat until tender for about 2 hours, and then season with salt.

4. Mix together the flour, breadcrumbs, lard, mustard seeds and herbs to make dumplings. Add about 1/3 cup water and mix till it becomes a dough-like mixture. Make into eight balls.

5. Add to the beef, cover and cook for 15 to 20 minutes until the dumplings are fluffy and risen.

6. Tip: do not lift the lid until 15 minutes has passed and be careful not to cook on too high a heat and check regularly as this dish catches quite easily.