|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 97g||35%|
|Dietary Fiber 9g||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Brown ale makes a robust gravy for beef with dumplings. The stew is also enriched with bacon, red onions, potatoes, parsnips, carrots, and celery, along with rosemary as the prevailing herb. You may substitute other dark for the ale.
- 2 pounds plus 3 ounces shin of beef (or use flank or neck, chopped into chunks)
- 3 tablespoons flour
- 3 red onions (peeled, halved and roughly sliced)
- 1 3/4 ounces pancetta (or bacon, chopped)
- 3 sticks celery (chopped)
- 1 small handful rosemary (leaves picked from stem)
- 5 cups Newcastle Brown ale (or other dark ale)
- 2 parsnips (peeled and roughly chopped)
- 2 carrots (peeled and roughly chopped)
- 4 potatoes (peeled and roughly chopped)
- salt to taste
- black pepper to taste
- For the Dumplings:
- 1 3/4 cups self-rising flour
- 1/2 cup butter
- 1 pinch salt
- 1 pinch pepper
- 2 sprigs rosemary (chopped)
Season the beef, sprinkle with the flour and toss around until well coated.
Heat up a frying pan until it is good and hot, add a little olive oil and fry the beef in 2 batches until nice and brown.
Transfer the meat to a big casserole pan -- one that is suitable to go on a stovetop burner -- mixing in the flour that was left on the plate after coating it.
Add your celery and rosemary.
Bring to the boil, put a lid on, turn down the heat and leave it to simmer while you make the dumplings -- which are a choice.
Blitz the dumpling ingredients in a blender or rub between your fingers till you have a breadcrumb consistency, then add just enough water to make a dough that is not sticky.
Divide it into ping-pong-ball-sized dumplings and put these into the stew, dunking them under.
Put the lid back on and leave it to cook for 2 hours.
Taste it, season it as you like, and then serve them with some greens and loads of to mop up the juices.
Recipe Source: Happy Days with the Naked Chef by Jamie Oliver (Hyperion)
Reprinted with permission.