recipe - tried and tested - The perfect beef stew - The.txt

Guardian

#The perfect beef stew

Here is a rich, addictive stew to warm the cockles of your heart. It is a thoroughly British alternative to boeuf bourguignon and the horseradish dumplings pack quite a punch.

Serves 4-6

##The stew

- 16 small shallots, peeled

- olive oil

- 800g diced beef

- 25g butter

- 200g chestnut mushrooms, sliced

- 150g fresh tomatoes, chopped

- 400ml Duchy Originals ale

- 3 bay leaves

- 1 tsp chopped fresh thyme

##The dumplings

- 120g shredded suet

- 250g plain flour

- 1/2 tsp salt

- 11/2 tsp baking powder

- 40g finely grated horseradish - to avoid an emotional experience, grate it wearing a swimming mask or under an extractor hood

- 1 tsp mustard powder

##Directions

- Gently fry the whole shallots in a little olive oil in a large pan until browned.

- Remove them from the pan and reserve.

- Splash a little more olive oil into the pan and turn the heat right up.

- Hard fry the beef in small batches until browned and reserve.

- Place the butter in the pan and fry off the mushrooms.

- Then add the tomatoes and ale and reintroduce the beef and shallots.

- Add the bay leaves and thyme and simmer for 2 hours, stirring occasionally. Add water if necessary.

- To make the dumplings, first rub the suet into the flour, salt and baking powder in a large bowl.

- Add the horseradish and mustard powder, and gradually mix in water until you have a firmish dough.

- Separate the dough into 12 walnut-sized dumplings.

- To finish off the stew, preheat the oven to 180C/gas 4.

- Pour the hot stew into a casserole dish, making sure there is enough liquid in it. If you are uncertain, add a little water.

- Stud the dumplings into the stew, leaving a space between them to give them room to rise.

- Cover the casserole dish with its lid or tin foil, and bake for 30 minutes. Then take off the lid, turn up the heat to 220C/gas 7, and cook for another 10 minutes to brown the dumplings.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

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