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Beef & Ale Stew with Parsley Dumplings

I like to use sweet swede in this stew but potato, beetroot or celeriac can also be used. Be sure to choose a nice marbled cut of meat such as chuck or rump steak for tender cooked beef. The ale can be replaced with extra stock if preferred, although it does add an interesting flavour note. There is always a bottle or two in our fridge as my husband is a steadfast homebrewer.
Servings 4
Prep Time 30 minutes
Cook Time 2 hours

Ingredients

  • 500 g chuck or rump beef steak, cut into 2cm chunks
  • 2 tbsp flour
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • half a small swede, about 300g, peeled and chopped into 2cm chunks
  • 3 carrots, about 250g, chopped in 2cm chunks
  • 1 tsp thyme or rosemary
  • 250 ml beer – I used a pale ale
  • 250 ml beef stock or water + extra if needed
  • 1 heaped tsp wholegrain mustard

Parsley dumplings

  • 1 ¾ cups white flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 75 g cold butter, cut into 1cm cubes
  • Small bunch parsley, finely chopped
  • ½ cup yoghurt
  • 3-4 tbsp milk

Instructions

  • In a bowl, toss the beef pieces in the flour and seasoning to evenly coat.
  • Heat the oil in an ovenproof skillet or shallow casserole dish. Saute the onion until softened, about 5 minutes. Add the beef and cook until browned on all sides. Add the swede, carrots and herbs and toss to combine. Add the beer, stock and mustard, and mix well, adding extra stock if needed so the meat and vegetables are just covered. Cover and cook gently on a low heat for 1½ hours.
  • *Alterntively, skip the dumpling part of this recipe and cook the stew in a slow cooker for 2-3 hours on HIGH or 4-5 hours on LOW.
  • Preheat the oven to 190C.
  • Make the parsley dumplings. Combine the flour, salt and baking powder in a mixing bowl. Add the cubed butter and use fingers to rub into the flour until the mixture resembles breadcrumbs. Toss through the chopped parsley then add the yoghurt and use a butter knife to combine. Add 1 tablespoon milk at a time mixing with the knife until the dough comes together.
  • Remove the stew from the heat. Use hands to quickly shape the dough into large walnut-sized balls. Arrange on top of the stew, spacing them evenly and allowing room for the scone-like dumplings to spread and rise in the oven.
  • Place in the oven for 20-25 minutes until the dumplings are plump and golden. Serve immediately with green sauce (recipe below) and sauteed greens.