Nanny Flo's Beef Stew

by Nanny Flo

Ingredients

• 700 g braising beef
• salt
• pepper
• 2/3 cups flour
• olive oil
• 2 carrots
• 150 g pearl onions
• 4 cloves garlic
• 4 sprig thyme
• 3 bay leaves
• 500 mL beer
• 3 tsp tomato purée
•  chicken or beef stock
• 75 g suet
• 1 tbsp mustard
• warm water

Recipe

1. Preheat the oven to 300 F
2. Season the braising beef with salt and pepper, and dust in some (around 2 tbsp.) flour.
3. Place a large oven proof pot over a medium heat and add a dash of olive oil. When hot, brown the beef (in batches if necessary) until coloured on all sides.
4. Add the carrots, pearl onions, garlic (bashed), thyme, and bay leaves stirring over a medium heat for 2–3 minutes.
5. 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 purée. Add the chicken or beef stock and bring to a simmer. Mix well, and then cover with a lid placing it very slightly askew to allow some steam to escape. Place in the oven for 2 and 1⁄2 hours, until the beef is really tender.
6. Meanwhile, make the dumplings. Place the remaining 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 a little extra flour if the mixture becomes too wet.)
7. With floured hands, roll the dough into 8–12 balls (depending on the size you prefer).
8. Remove the stew from the oven and increase the temperature to 350F.
9. 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 potatoes instead of making dumplings. If doing so cook them for 35-40 minutes)
10. Cool slightly before serving.

Enjoy!