Nanny Flo's Beef Stew
by Nanny Flo
Cookware
- large oven proof pot
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
- 300mL chicken or beef stock
- flour
- 75 g suet
- salt
- pepper
- 1 tbsp mustard
- warm water
- flour
- small new potatoes
Instructions
Step 1
Preheat the oven to 300 F
Step 2
Season the braising beef with salt and pepper, and dust in some (around 2 tbsp.) flour.
Step 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.
Step 4
Add the carrots, pearl onions, garlic (bashed), thyme, and bay leaves stirring over a medium heat for 2-3 minutes.
Step 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 2.5 hours, until the beef is really tender.
Step 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.)
Step 7
With floured hands, roll the dough into 8-12 balls (depending on the size you prefer).
Step 8
Remove the stew from the oven and increase the temperature to 350F.
Step 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)
Step 10
Cool slightly before serving.