Ultimate beef stew
- Good Food member
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Serves 6
Easy
Total time: 2 hrs and 30 mins
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This recipe was submitted by Good Food member chris210 and has not been tested by our team.
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"Beef, red wine, herb dumplings. This is it!"
Ingredients
Units:
MetricUS
For the ultimate stew
-
1kg brisket
(cut into 3cm x 3cm chunks)
-
300ml red wine
(Merlot is great, but anything robust)
-
500ml water
-
2 stock cubes
-
4 carrots
chopped
-
2 onions
chopped
-
sunflower oil
-
2 tbsp thyme
-
salt and pepper
-
25g flour
-
2 tbsp tomato purée
-
250g closed cup mushrooms
whole
-
3 garlic cloves
chopped
-
Worcestershire sauce
For the ultimate dumplings
-
100g bread
-
140g butter
cubed
-
½ tsp baking powder
-
½ tsp salt
-
3 tbsp freshly dried (good bunch fresh) parsely
plus extra for serving
-
1 tsp dried thyme
-
2 eggs
beaten
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Method
-
step 1
Add oil to an oven proof casserole or metal stewing pot and heat until it is smoking. If you want to use a slow cooker then just do all the steps in a large pan and transfer to the slow cooker when the strew is simmering. It is good economy to buy a whole role of brisket from your butcher. When you are about to start cooking, rince it under the tap to remove that 'sweat' that it generates in the fridge.
-
step 2
Preheat the oven to 160C. Sear the beef in batches on all sides to get brown caramalisation of the meet. Remove from the pan and set to one side. Add the onions to the pan and cook down, stirring all the time. When done stir in the flour and mix. Add the water, stock cubes, red wine and tomato purée. Mix and make sure everything is dissolved. Return the beef to the mix and throw in the carrots and mushrooms. To give it some extra flavour richness, add 2 tbs Worcestershire sauce.
-
step 3
Transfer the cooking pot with the lid on to the oven for 1 hour 40 minutes with the lid on, or in the slow cooker on high for 1 hour then 5-6 hours on low (or just 6-7 hours on auto).
-
step 4
crank the oven up to 200C. Throw the bread into a food processor and blitz! Throw in the baking powder, salt and herbs. Throw in the butter and blitz again until the butter disappears. Add the eggs and blitz again until a wet sticky dough is formed. You can of course do this by hand using a grater for the bread and mixing with a spoon. Open the stew pot and take small pieces of dough and form into dumplings (around the size of a small orange). Add to the stew and close the lid. Put the stew in the pre-heated oven for 20 minutes. If using a slow cooker, add when the cooker goes down to the 'low' setting.
-
step 5
Serve ladled into a bowl with some fresh chopped parselly spinkled on top. Goes great with a glass of robust red wine or English Pale Ale.
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