How To Make Homemade Beef Stew
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How To Make Homemade Beef Stew
This beef stew recipe is rich, dark and hearty. Follow this step by step guide with Angela Bell, chef at the Buttermilk Barn Cookery School, and you can make it at home yourself.
- Prep:
- 15m
- Cook:
- 2h:30m
- Total:
- 2h:45m
- Serves:
- 6
- Temp:
- 180° c - 360° f
Ingredients
- 3 vegetable oil
- 750 g braising steak
- 1 onion, chopped
- 1 plain flour
- 300 ml red wine
- 500 ml luxury beef stock
- 2 tomato ketchup
- 3 banana shallots, chopped
- 3 medium carrots, chopped
- 250 g chestnut mushrooms, chopped
- 2 garlic cloves, chopped
- 2 thyme sprigs
- salt
- pepper
- 3 white bread slices, made into breadcrumbs
- 140 g self-raising flour
- 1/2 tsp baking powder
- 140 g butter, cold and diced
- 2 tsp rosemary
- 2 tsp thyme
- 2 eggs, beaten
Method
Heat the vegetable oil in a pan, then add the chopped up beef and fry until browned. Remove the beef to a bowl when cooked, leaving the cooking juices behind.
Add the chopped onion to the juices and fry for 1-2 minutes, then add the chopped mushrooms, garlic, shallots, carrots, beef and 1 tbsp of plain flour. Mix well, then add the beef stock, red wine, ketchup, sprigs of thyme, salt and pepper. Put the lid on the pot and cook gently for 1-2 hours.
After about an hour the beef should be nearly ready, which is when you should start making your dumplings. To do this, combine the self-raising flour and butter, and rub together with your fingertips until it is the texture of breadcrumbs. Add the breadcrumbs, rosemary, thyme, baking powder and salt and combine well. Add the egg and bring together into a dough. Flour your hands, divide it into equal portions, then roll into balls.
Put the dumplings into the stew, then put it in the oven with the lid off at 180 degrees Celsius. When they are cooked the dumplings should have puffed up and should be golden.