Equipment
Ingredients
Stew Base
- 1000 g beef chuck steak, diced into 4cm pieces
- 30 g plain flour
- 30 ml vegetable oil
- 2 brown onion, diced
- 3 carrot, peeled and cut into 3cm chunks
- 2 parsnip, peeled and cut into 3cm chunks
- 4 garlic, minced
- 30 g tomato paste
- 440 ml guinness draught stout, room temperature
- 500 ml beef stock
- 15 ml worcestershire sauce
- 5 g fresh thyme, tied in a bundle
- 2 bay leaf, dried
- 5 g salt
- 3 g black pepper, freshly ground
Herb Dumplings
- 150 g self-raising flour
- 75 g unsalted butter, cold and grated
- 10 g fresh parsley, finely chopped
- 60 ml whole milk, cold
- 2 g salt
Nutrition (per serving)
Method
Preheat the oven to 160C/320F.
In a large bowl, toss the diced beef chuck with the plain flour, salt, and black pepper until completely coated.
Heat the vegetable oil in a heavy Dutch oven over high heat. Sear the beef in two or three batches to avoid overcrowding, turning until a deep brown crust forms on all sides. Remove the beef and set aside on a plate.
Reduce the heat to medium. Add the onions, carrots, and parsnips to the remaining fat in the pot. Saute until the onions soften and begin to brown around the edges.
Stir in the minced garlic and tomato paste. Cook for one minute, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
Pour in the Guinness stout to deglaze the pot. Use a wooden spoon to scrape up all the browned bits from the bottom.
Return the seared beef and any resting juices to the pot. Pour in the beef stock and Worcestershire sauce. Add the fresh thyme bundle and bay leaves, then bring the mixture to a gentle simmer on the stovetop.
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven at 160C/320F. Braise for 2 hours, or until the beef yields easily to a fork.
During the final 15 minutes of the braise, prepare the dumplings. In a mixing bowl, lightly rub the grated butter into the self-raising flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the parsley and salt, then gently mix in enough cold milk to form a soft, slightly sticky dough.
Divide and roll the dumpling dough into 8 equal-sized balls.
Carefully remove the Dutch oven from the oven. Discard the thyme stems and bay leaves. Arrange the dumpling balls evenly over the surface of the bubbling stew.
Return the pot to the oven at 160C/320F, leaving it uncovered. Bake for 25 to 30 minutes until the dumplings are puffed, golden brown on top, and fully cooked through.
Remove the stew from the oven and let it rest for 10 minutes before serving. This allows the boiling liquid to settle and the gravy to thicken beautifully.
Chef's Notes
- For the absolute best results, sear your beef in batches. Overcrowding drops the pan temperature, steaming the meat instead of browning it. The caramelized fond on the bottom of the pot is the foundation of the stew's flavor.
- While the bitterness of the stout mellows substantially during a long braise, reducing the beer by a third before adding the stock will concentrate its roasted malt sugars and yield an even deeper flavor.
- Baking the stew in the oven rather than simmering on the stove provides gentle, multidirectional heat, preventing the bottom from scorching and ensuring perfectly even cooking.
Storage
Refrigerator: 4 days — Store stew and dumplings together in an airtight container.
Freezer: 3 months — Freeze the stew base only. Dumplings do not freeze well and should be made fresh upon reheating.
Reheating: Reheat gently in a saucepan over medium-low heat until the internal temperature reaches 74C/165F. Add a splash of water if the gravy is too thick.
