Guinness And Beef Stew With Dumplings
The weather has turned quite cool and I'm already starting to crave warming, thick, comforting soups and stews! Because of the cooler weather my husband bought some Guinness, as it's dark, heavy and warming. I know that typical pub-grub would be a Beef and Guinness pie but I thought a stew with dumplings would just add a bit of a twist to an old favourite. Also, as it was a week night I didn't have much time.
I have discovered the pressure cooker and it is brilliant! I think you either grew up with a pressure cooker or you didn't.I didn't and I've always been quite wary of them as you hear all these horror stories of them blowing up and artistically displaying your supper on the ceiling! But, last winter spent a lot of time in the early evenings watching my son train for athletics. It becomes very cold and dark and the last thing you want to eat after that is a light meal. You need something warm that will stick to your ribs. And that's when I decided to invest in a pressure cooker. In under and hour we can be eating a succulent stew.Mmmm
So back to the meal. I fried chopped onion, green pepper and celery in my pressure cooker. I then added some stewing beef (bone-in, in chunks) that had been lightly tossed in flour and browned it. I added about 300ml of Guinness and a few bay leaves and put the lid on. I let it cook for about 30 minutes until the meat was starting to get soft.
I added some chopped carrots, potatoes and butternut (sneakily adding vegetables for the non-vegetable eating offspring),put the lid back on and cooked until the veggies were tender ( approx. 20 min). Now for the dumplings.
This dumpling recipe is so easy and never fails!
- 250ml flour
- 5ml baking powder
- Big pinch of salt
- Pinch of nutmeg (adds awesome flavour)
- 30gm butter
- 100ml milk
Mix all the dry ingredients together. Rub the butter into the flour until it resembles breadcrumbs. Add the milk until you have a stiff batter (must not be runny). Add spoonfuls of the batter onto the top of the stew, put the lid back on and cook for about 10 minutes or until the dumplings are firm.
Serve and enjoy!
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