As the chilly air creeps in & the evenings become darker earlier, we are thinking of mouth watering stews to warm our tummies.
This gorgeous beef and Guineas stew does just that.
Let’s get started!!
500g diced beef
1 large onion, thinly sliced
2 celery sticks, cubed
3 large carrots, cut diagonally
1/2 a bunch of fresh rosemary & thyme
500g swede, cubed
500g squash, skin on and cut into chunks
4 chestnut mushrooms, sliced
1 litre beef stock
1/2 x can of Guiness
Start off by preheating the oven to 180°C/350°F/gas mark 4. Place a large casserole pan onto a medium heat & add 1tbsp of oil. Add the onions to pan and allow to soften for a few minutes. Stir the carrots & celery into the pan, then add the rosemary & thyme.
Cook, stirring occasionally, for about 10 minutes. Stir in the beef, swede and squash. After a few minutes, add the stock and Guinness, stirring gently.
Bring up to a be gentle simmer and cover with a wet scrunched up sheet of greaseproof paper and pop into the oven for an hour.
After an hour, remove the paper and cook the stew for another hour (ish) until the meat is tender.
Next up, it’s time to make the dumplings. Mix 2oz of suet and 4oz of self raising flour together with 4tbsp of cold water. Mix in well and form into a ball. Divide into 8 dumplings (or if you prefer big dumplings, divide into 4) and roll into balls.
Place the dumplings on top of the stew and cook in the oven for 20 minutes.
Remove from the oven and allow to cool before plating up. Serve with chunky bread and enjoy!