Hey foodie friends!
It’s Al here, back in the kitchen and ready to share a bit of warmth and comfort with all of you. As the chill lingers outdoors and we find our jumpers a little cosier, there’s nothing quite like the aroma of a hearty stew to make home feel even more inviting. Today, I’m serving up a classic with my own twist—a Rustic Beef and Ale Stew with billowy, homemade dumplings. The kind of dish that makes you want to unfurl a checkered tablecloth and light a candle or two.
Imagine tender chunks of beef, slowly braised until they melt in your mouth, surrounded by a rich, velvety sauce. Each spoonful brings a medley of robust flavours thanks to a good glug of real British ale and a hint of sweetness that’ll have you guessing. The real stars, though—apart from the beef, of course—are the dumplings. Fluffy and soft, they soak up that delectable stew like little sponges of joy.
It’s no secret, this isn’t a dish you whip up in a flash. It’s a labour of love, perfect for when the weekend rolls around, and you want to treat yourself and your loved ones to something special. While it bubbles away in the oven, you’ll have plenty of time to catch up on a podcast or sink into a good book. Let me tell you, when you lift that lid and those savoury scents hit you, it’s like unwrapping a present you’ve been waiting all day to open.
Of course, there’s the joy of the ‘pot of gold’ ale, which I find gives the stew a depth that red wine just can’t match. I usually go for something local, adding that touch of ‘home’ to the pot. Plus, it’s an excellent excuse to nip down to the local brewery for a ‘quality check’.
Let’s not forget the veggies—onion, carrots, celery, and garlic—the backbone of any good stew. They amalgamate in the pot, lending their sweetness and layers of flavour that make this dish the comforting hug it is.
So, crack open a beer, don your favourite apron, and let’s get to cooking. Trust me, the little bit of effort will be more than worth it as you tuck into this delectable stew. Cheers to a good meal that not only feeds the belly but warms the heart and soul.
Remember, cooking is not just about the food; it’s about the memories you create around the table and the laughter that fills the room. Till next time, stay hungry, my friends!
Warm wishes and happy cooking,
Al
Ingredients
– 1 kg beef chuck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 500 ml ale (British brown ale preferred)
– 400 ml beef stock
– 1 tablespoon Worcestershire sauce
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon sugar
– Salt and pepper to taste
– 2 tablespoons all-purpose flour
– 150 grams self-raising flour
– 75 grams suet
– Water to mix dumplings
– Fresh parsley, chopped (for garnish)
Method
1. Preheat the oven to 160°C (320°F).
2. In a large ovenproof casserole dish or Dutch oven, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper and sear them in the oil in batches, until browned on all sides, about 3-4 minutes per batch. Once browned, remove the beef from the dish and set aside.
3. Reduce the heat to medium. In the same dish, add the onions, carrots, and celery, and sauté until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute.
4. Sprinkle the vegetables with the 2 tablespoons of all-purpose flour and stir well to coat, cooking for a further 2 minutes.
5. Gradually pour in the ale, scraping up any browned bits from the bottom of the dish. Add the beef back to the dish along with any accumulated juices.
6. Add the beef stock, Worcestershire sauce, bay leaves, dried thyme, and sugar. Stir to combine, and bring the mixture to a simmer.
7. Once simmering, cover the dish with a lid and transfer it to the preheated oven. Let it cook for 2 hours.
8. While the stew is cooking, prepare the dumplings: mix the self-raising flour and suet together in a bowl and season with a pinch of salt. Add enough water to form a sticky dough (start with a little, then add more as needed).
9. After the stew has been cooking for 2 hours, remove it from the oven and discard the bay leaves. With wet hands, form the dumpling mixture into eight equal balls and place them on top of the stew.
10. Return the uncovered casserole dish to the oven and cook for an additional 20-25 minutes, or until the dumplings have puffed up and turned golden brown on top.
11. Remove the casserole dish from the oven, check the seasoning, and adjust if necessary.
12. Garnish with chopped fresh parsley before serving.