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Beef in Ale Casserole with Mustard and Chive Dumplings

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Prep time Cook time Difficulty Views Rated (1) Recipe #
10m 4h 1-Piece of cake 204
4 stars
1
1805
Added by Row on 16 November 2010
forkstar forked this on 16 November 2010 (1 descendant)

Description (Some HTML is OK)


Ingredients

Makes 4 servings

  • Casserole
  • 900g shin of beef (if available, if not, a stewing steak will do)
  • 500ml ale
  • 40g plain flour seasoned with 1 tsp salt and some freshly ground black pepper
  • 350g carrots, peeled and cut into big chunks
  • 4 small onions, peeled
  • few sprigs of thyme
  • 2 bayleaves
  • Dumplings
  • 175g self raising flour
  • 75g suet
  • 1 tbsp chopped chives
  • 2 tsp dijon mustard
  • 1 tsp mustard powder
  • salt and pepper

Preparation (Some HTML is OK)

1. Preheat the oven to 140 degrees C.
2. Roll the meat and veg in the flour until it's all covered and then arrange in the casserole dish.
3. Pour over the ale and bring to a simmer on the hob.
4. Place in the oven for 4 hours
5. To make the dumplings, add the ingredients into a large bowl and mix well.
6. Add at least 4 tbsp of water and more if required until the mixture has come together as a soft dough (not sticky).
7. Roll into little balls and pop into the top of the casserole.
8. Place over a low heat on the hob and cook for about 20 minutes.

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