Beef Steeped in Stout
By Bonne Maman
Published on 18 April 2022
Plan ahead and stock the freezer with some comforting stews so you need only thaw them and pop them in the oven when needed.Time and servings
3 hrsTotal time
4Servings
30 minsPrep time
2 hrs 30 minsCooking time
Ingredients
- 1 tbsp of plain flour
- 2 tsp of dijon mustard
- 1 beef or vegetable stock cube, to make 750ml of stock
- 4 tbsp of vegetable oil
- 2 large onions, roughly chopped
- 330 ml of stout
- 4 tbsp of bonne maman blackcurrant conserve
- 1 small onion, finely chopped (for the dumplings)
- 1 knob of butter
- 1 small handful of fresh chives, chopped
- 75 g of fresh white breadcrumbs
- 1 egg
- 1 kg of braising steak, (approx.)
- 450 g of chantenay carrots, trimmed
Method
Step 1
First make a start on the dumplings. Fry the onion in the butter and mix with all the remaining ingredients. Cover and chill for at least 1 hour to firm up.Step 2
Preheat the oven to 170C/150 Fan/Gas 3.Step 3
Cut the steak into large bite-sized pieces. Heat 2 tsbp of the oil in a large casserole, then try the meat a few pieces at a time until they are a deep golden brown. Remove with a slotted spoon and set aside.Step 4
Add the remaining oil to the pan and brown the carrots and onions for 3-4 minutes until they are just beginning to colour. Stir in the flour, scraping up any crusty bits from the base of the pan.Step 5
Pour in the stout along with the stock and conserve. Return all the meat with any juices. Bring to the boil, cover tightly with a lid and simmer in the preheated oven for 2 - 2 1/2 hours or until meltingly tender.Step 6
Meanwhile with damp hands, shape the chilled dumpling mixture into 12 small balls and return to the fridge. About 30 minutes before the end of cooking time, uncover the beef and taste the juices for seasoning. Drop the dumplings on top and return the casserole ot the oven, uncovered, to continue cooking for the remaining cooking time.Step 7
Tips: to make in advance, up to 2 days ahead of time, cook the beef as above but for 1 1/2 hours only. Cool and keep in the fridge or freeze. Make the dumpling mixture and keep, covered in the fridge. When ready to use, thaw the beef if necessary, and bring to the boil on the hob, cover and place in the oven for 1 hour. Make and add the dumplings as above. The dumplings are optional but they are much lighter than traditional suet dumplings so don't make the dish stodgy. Alternatively, spread 6 thick slices of baguette with mustard and crushed garlic and pop them on top of the beef for the last 30 minutes.