Beef and Beer Casserole with Caraway Seed Dumplings
recipe
Beef and Beer Casserole with Caraway Seed Dumplings
No commentsIngredients
- 450g/1lb lean beef cubes*
- 1 tbsp sunflower oil
- 100g/4oz streaky bacon or pancetta, cubed
- 1 large clove garlic, peeled and crushed
- 10-12 shallots or baby onions, peeled
- 225g/8oz baby carrots, peeled
- 225g/8oz baby turnips, peeled
- 2 tbsp plain flour
- 600ml/1 pint stout or brown ale
- Salt and freshly milled black pepper
- 3-4 fresh thyme sprigs
- 2 fresh bay leaves
- * Suitable meat cuts:
- Beef braising cubes ? Chuck and blade
- Beef stewing cubes ? Shin and leg
- CARAWAY SEED DUMPLINGS
- 175g/6oz self-raising flour
- 75g/3oz butter, cubed
Serves:
4
Preparation:
15
Cook Time:
120
Total Time:
135min
Directions
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- Preheat the oven to Gas mark /.
- Heat the oil in a large pan and cook the meat for four or five minutes, in batches until brown.
- Add the bacon or pancetta and fry for three to four minutes, stirring frequently until the bacon is golden and crispy.
- Transfer to a large casserole dish and add the garlic, shallots or baby onions, carrots and turnips. Stir in the plain flour and cook for a couple of minutes.
- Pour over the stout or brown ale, bring to the boil and reduce the heat. Season and add the fresh herbs.
Source: www.beefyandlamby.co.uk
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