Meal of The Month
Steak, Mushroom & Guinness Stew with Herb Dumplings - Serves 4
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1kg stewing steak, cut into nice big chunks
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2 onions, finely diced
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250g button mushrooms, cleaned
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80g butter
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2 bays leaves
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2 sprigs of fresh thyme
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400 ml of Guinness
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300ml of beef stock
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2 tablespoons of plain flour
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1 tablespoon HP sauce
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1 tablespoon tomato puree
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4 anchovies
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salt & pepper
For the herb dumplings
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125g self-raising flour
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125g suet
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1/2 teaspoon of salt
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small handful of mixed herbs – parsley, chives, thyme, finely chopped
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1 heaped teaspoon of horseradish sauce
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4-5 tablespoons of water
Prep time – 20 minutes
Cooking time – 2 1/2 hours
Preheat your oven to 160C/325F/Gas Mark 3. Melt half the butter into a large cast iron casserole and add the chopped onion with a pinch of salt. Saute over a low heat for 6-8 minutes to soften them then add the mushrooms and cook for a further 3-4 minutes until they have softened too. Remove the onions and mushrooms with a slotted spoon and put to one side. Add the remaining butter to the casserole and turn up the heat alittle. Fry the steak until it is sealed and browned. Return the onions and mushrooms to the pan and add the flour, stirring until it has all been absorbed. Pour in the Guinness and let it bubble for a couple of minutes. Now add the stock, together with the herbs, tomato puree, HP sauce, a good pinch of salt and pepper and the anchovies (the anchovies will melt away to nothing during cooking and add a real depth of flavour to the final stew). Cover the casserole with a tight fitting lid and cook in the oven for 2 1/2 hours until the meat is tender (remembering to put in the dumplings for the final half an hour).
To make the dumplings, put the flour, suet, salt and a good pinch of pepper into a large bowl. Mix well, then stir in the chopped herbs. Make a well in the centre and add the horseradish and 4 tablespoons of water. Mix to a firm dough that comes away from the sides of the bowl cleanly. Add alittle more water if the dough is too dry. Turn out the dough onto a floured board and divide into 8 balls. After the stew has been cooking for 2 hours carefully add the dumplings, spacing them apart to allow them to double in size. Replace the lid and cook for the final half hour until the dumplings are light and fluffy. Serve the stew in deep bowls with seasonal vegetables.
