I’ve got another delightful recipe to share with you. Today we’ll be cooking braised stout beef and carrot stew with parsley dumplings, a dish that just perfect for this season. It will warm you up for sure and it’s really tasty.

This is one of those dishes that are pretty easy to make and easily impress.

Braised stout beef and carrot stew with parsley dumplings

Ingredients

For the stew:

3 tbsp olive oil
800 g chuck beef steak, trimmed and cut into 5cm (2in) cubes
3 onions, thinly sliced
1 tsp chopped fresh thyme
2 tbsp plain flour
500 ml can Guinness or stout
300 ml beef stock
4 carrots, sliced on the diagonal
1 tsp light brown sugar
1 tbsp red wine vinegar

For the parsley dumplings:

175 g self-raising flour
3 tbsp finely chopped fresh parsley
2 tbsp snipped fresh chives
75 g beef shredded suet
Sea salt and freshly ground black pepper

Instructions

Start by preheating the oven to 160ºC. Heat a heavy-based casserole dish with a lid on the hob, add a tablespoon of oil and when it starts smoking, add the beef. Brown on all sides and transfer to a plate with a slotted spoon. Set aside.
dd a tablespoon of oil into the pan, add onions and cook for about 5 minutes or until golden, occasionally stir. Add the thyme and cook for a minute. Sprinkle in the flour and cook over a low heat for another minute or two, stir constantly.
Slowly pour in the stout or Guinness and stir until smooth after each pour. Add the stock, season lightly and stir to combine. Add sugar, vinegar and carrots. Bring all to the boil and remove from the heat.
Tip in the beef you have set aside earlier and mix it well. Cover it with a lid, transfer to the oven and cook for about 1 hour or until the beef is almost tender and the liquid is reduced and thickened.
Now, let's make the dumplings. Mix flour, seasoning and herbs in a bowl. Then mix in the suet. Add 6 tablespoon of cold water to make elastic but fairly stiff dough that leaves the bowl clean. Knead it gently and shape into 12 dumplings.
Take the stew form the oven and take off the cover. Increase the heat of the oven to 200ºC and pop in the dumplings. Return the stew to the oven for another 30 minutes or until the dumpling are golden brown.

Nutrition Information:

Serving Size:

6 grams
Amount Per Serving: Unsaturated Fat: 0g

Braised stout beef and carrot stew with parsley dumplings recipe

Helen

Helen is a mum to two, social media consultant, and website editor; and this site is (we think) the only Social Enterprise parenting magazine! Since giving up being a business analyst when juggling travel, work and kids proved too complicated, she founded KiddyCharts so she could be with her kids, and use those grey cells at the same time. KiddyCharts has reach of over 1.1million across social and the site. The blog works with big family brands (including travel) to help promote their services, as well as offering free resources to parents of kids under 10. It gives 51%+ profits to Reverence for Life, who fund a number of important initiatives in Africa, including bringing running water and basic equipment to a school in Tanzania. Helen has worked as a digital marketing consultant (IDM qualified) with various organisations, including Channel Mum, Truprint, Talk to Mums, and Micro Scooters. She loves to be creative in the brand campaigns she works on. Get in touch TODAY!