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Warm Towels

Nanny Flo's Beef Stew

by Ruth McCarthy

Ingredients

For the Stew

700 grams braising beef, cut into chunks
2 tbsps plain flour, for dusting
Olive oil
2 carrots, peeled and cut into thick slices
150 grams pearl onions or baby shallots
4 garlic cloves, bashed
4 thyme sprigs
3 bay leaves
500 ml beer or ale
3 tsps tomato puree
300 ml beef or chicken stock
Sea salt and freshly ground black pepper

For the Dumplings

125 grams self-raising flour, plus a little extra for dusting
75 grams suet
1 tbsps wholegrain mustard

Preparation

For the Stew

Step 1

Preheat the oven to 300 fahrenheit

Step 2

Season the beef with salt and pepper, and dust in the flour. Place a large oven proof and stovetop proof pot over a medium heat and add a dash of oil. When hot, brown the beef until coloured on all sides.

Step 3

Add the carrots, onions, garlic, and herbs, stirring over a medium heat for 2 - 3 minutes.

Step 4

Pour in the beer to deglaze the pan, scraping up the bits from the bottom. Boil for 2 - 3 minutes, and then stir in the tomato puree.

Step 5

Add the stock and bring to a simmer. Mix well, and then cover with a lid placing it slightly askew to allow steam to escape. Place in the oven for 2.5 hours, until the beef is very tender.

Step 6

Remove the stew from the oven and increase the temperature to 350 fahrenheit.

Dumplings

Step 1

Meanwhile, make the dumplings. Place the flour and suet in a bowl, add a pinch of salt and pepper, then the mustard. Mix to combine, then add a touch of warm water and bring it all together to form a thick dough. (Add flour if mixture becomes too wet.)

Step 2

With floured hands, roll the dough into 8 - 12 balls (depending on the size you prefer)

Step 3

Place the dumplings in the stew, replace the lid and cook for a further 20 - 25 minutes, until the dumplings have grown in size and are soft and tender. You can substitute small new potates instead of dumplings. If doing so cook them for 35 - 40 minutes) Cool slightly before serving.