Dubbel Inspired Beef Stew and Dumplings
One of the advantages of having parents that run a farm in Scotland is having a excellent source of home-grown beef. On my last visit home I managed to pick up a few cuts of beef and last weekend saw us put the stewing steaks to good use. A mix up of two recipes, this Dubbel inspired beef stew and dumplings creates a hearty winter meal that tastes fantastic.
Prep time: 15 minutes
Cooking time: 2.5 hours
For the beef stew
- Olive oil
- 750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
- 2 tbsp. plain flour
- 2 garlic cloves, crushed
- 2 medium onions
- 2 celery stick, cut into large chunks
- 2 carrots , cut into large chunks
- 2 leeks, roughly chopped
- 500ml Savour Dubbel
- 2 fresh bay leaves
- 1 tbsp. plain flour
- 400g tinned tomatoes
- salt and freshly ground black pepper
For the dumplings
- 125g plain flour, plus extra for dusting
- 1 tsp baking powder
- pinch salt
- 60g suet
- water, to make a dough
- Preheat the oven to 180C/350F/Gas 4.
- For the beef stew, heat the oil in an ovenproof casserole dish and fry the beef until browned on all sides.
- Sprinkle over the flour and cook for a further 2-3 minutes.
- Add the garlic and all the vegetables and fry for 1-2 minutes.
- Add the beer, tinned tomatoes, bay leaves and season with salt and pepper
- Cover with the dish with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
- For the dumplings, sift the flour, baking powder and salt into a bowl.
- Add the suet and enough water to form a thick dough.
- Roll spoonfuls of the dough into small balls
- After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender with a golden top.
Serve with a glass of Savour Dubbel on the side!