Irish Beef and Guinness Stew with Dumplings
A delicious stew that sticks to your sides! The whole family will love it. Miss 2's favourite part was the dumplings but the hidden juicy fluffy whole potatoes really make it! Yum
Serving: 6
Ingredients
STEW
- 500gm chuck steak/gravy beef sliced
- 1 soup pack from woolies (3carrots, 1 potato, 1turnip, 1onion, 1parnsip, 3 celery sticks) sliced into chunks
- 6 whole baby potatoes pierced with fork
- 1tbs garlic
- 2tbs pearl barley
- 2cups beef stock
- 1cup chicken stock
- 1cup Guinness stout
- 1/2 TBS rosemary
- 1/2 TBS thyme
- 1-2 bay leaves
- Salt and pepper
- 1tub tomato paste
- 2tbs cornflour and 2tbs water for thickening
DUMPLINGS
- 1cup SR flour
- 2tbs butter room temp
- 50ml water
- 50ml milk
Instructions
STEW
- Brown onion, garlic and meat (optional)
- Add chopped veggies and pearl barley
- Add liquids
- Add whole baby potatoes (push down under liquid)
- Add salt and pepper, rosemary and thyme.
- Cook on low for 4.5 hrs then add dumplings and cook for a further 1.5 hrs on low
DUMPLINGS
- rub together sifted SR flour and butter until it resembles crumbs
- Make a well and add water and milk and mix together (should be fairly sticky)
- divide mixture into golf balls sized amounts and drop into stew evenly spaced apart
- Put a teatowel under the lid and cook for 1.5hrs on low
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