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Beef Stew with Cheddar & Chive Dumplings

  • Beef
Time3 Hours Time6 TimeEuropean
Beef Stew with Cheddar & Chive Dumplings

Braising beef gets the Black Gold treatment in this ultra comforting classic beef stew, whilst a splash of stout brings a malty depth to the gravy. But the real showstopper? Fluffy cheddar dumplings laced with Garlic Butter and fresh herbs, ready to soak up every drop of that silky sauce.

Serve generously in warm bowls, with crusty bread and butter.

ingredients

  • Oil for cooking
  • 1kg braising beef
  • 2 tbsp Black Gold Seasoning
  • 1 tbsp plain flour
  • 1 500ml can dry stout
  • 2 large onions, quartered
  • 5 carrots, peeled and sliced into chunks
  • Springs of rosemary
  • 2 bay leaves

For the Cheddar Dumplings: 

  • 100g self raising flour
  • 75g Suet
  • 150g grated cheddar cheese
  • 1 tbsp Garlic Butter seasoning
  • Handful of chopped herbs

Buy the items

Black Gold SPG Rub
Black Gold SPG Rub
250g £8.99
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A Jar of Garlic Butter Seasoning
Garlic Butter Seasoning
200g £8.99
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Directions

  1. Heat the oven to 170C/150C (Fan)
  2. Sprinkle the beef with 1 tbsp of the Black Gold Seasoning and set aside whilst you prepare the other ingredients. 
  3. In a large casserole, heat the oil and fry off the beef, cooking until nicely browned on all sides. Remove from the pan and add the onions and carrots into the beef fat, sprinkle over the remaining tbsp of Black Gold seasoning and cook for 4-5 minutes until the vegetables have softened slightly. 
  4. Sift over the flour and stir to combine, then pour in the stout. Allow everything to simmer for a while on the hob, then add the rosemary and bay leaves. Pop the lid on top and place in the oven for around 2.5 hours until the meat and vegetables are tender and the juice has thickened to a silky sauce. 
  5. After an hour of cooking, make the dumplings: tip the flour and suet into a bowl with the grated cheese, chopped parsley and Garlic Butter seasoning and stir to combine. Add 3-4 tbsp cold water to form a soft dough. Divide into six pieces and use your hands to roll into balls. Add the dumplings to the stew for the final 1.5 hours of cooking. 
  6. Remove the stew from the oven, scatter with herbs and place on the table with crusty bread.

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