Beef in Guinness with fluffy herb dumplings

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olive magazine

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1. Heat the oven to 150C/fan 130C/gas 2. Heat a little oil in a large casserole pan. Dust the meat with fl our and fry in batches until well browned then scoop out. Tip in the onions and fry on a fairly high heat until they begin to soften and brown at the edges.
2. Pour the Guinness into the pan and let it bubble up then return the meat to the pan along with the thyme. Cover and transfer to the oven for 2-2 1/2 hours or until tender.
3. Make the dumplings (once the meat has cooked) by mixing the butter, fl our, onion and thyme together and season. Gradually add 6 tbsp water to the dry ingredients until you have a soft dough. Divide into 12 balls. Put the dumplings on top of the casserole and return to the oven, uncovered, for 25 minutes. Serve with shredded Savoy cabbage

Per serving

786 kcalories, protein 57.7g, carbohydrate 44.9g, fat 39.7 g, saturated fat 19.4g, fibre 2.9g, salt 1.04 g

Latest comments and suggestions

• Kate

  27 January 2008

  Kate commented on this recipe

  This was a great receipe which I did in the slow cooker and it tasted great! The only thing I will say is that 6 tbsp's of water is too much, I had to redo the dumplings as it was too watery, three were sufficient but a great meal and very tasty!

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• Liam

  28 January 2008

  Liam commented on this recipe

  Nice recipe! Unlike Kate i needed the full 6tbsp I think it depends on how cold your butter is if you have left it for a couple of minutes after taking out of the freezer then less water is probably needed

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• KatNotts

  14 February 2008

  KatNotts rated and commented on this recipe

  

  Absolutely gorgeous. The only change to the recipe I needed to make was just to leave the dumplings in the oven for an extra 15 mins to make sure they were a bit brown on top. We served it with mash and steamed cabbage and broccoli. Delicious.

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• edengemma

  03 March 2008

  edengemma commented on this recipe

  found this really quite bland a bit disappointed

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• Zoe

  26 March 2008

  Zoe rated and commented on this recipe

  

  very nice meal

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• Mrs B

  28 March 2008

  Mrs B rated and commented on this recipe

  

  Very nice. I finished this off on top of the cooker and the meat was very tender. Will be making this again but would perhaps add seasoning to the gravy. The dumplings were very soft and fluffy.

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• Bubina

  23 August 2008

  Bubina rated and commented on this recipe

  

  I didn't like this at all. While cooking, I thought the flavour was too bland, so I added an oxo cube to add some flavour. Everything had a horrible bitter after-taste, especially the dumplings. I had to put down my fork after eating a third of my serving, as I just couldn't continue because of the bitterness. I definitely won't be making this again!

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• Dee

  28 October 2008

  Dee commented on this recipe

  I really didn't like but hubby loved it.So I will have to put on the do again list

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• Tori

  02 November 2008

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Ingredients

• oil
• 1kg braising steak , cut into large pieces
• 2 tbsp plain flour , well seasoned
• 3 onions , sliced
• 500ml Guinness
• 2 sprigs thyme

DUMPLINGS

• 75g butter , frozen and grated
• 150g self-raising flour
• 1 small onion , grated
• 2 sprigs of thyme , leaves stripped and chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 40 mins

Cook min 3 hrs

Ingredients

• oil
• 1kg braising steak , cut into large pieces
• 2 tbsp plain flour , well seasoned
• 3 onions , sliced
• 500ml Guinness
• 2 sprigs thyme

DUMPLINGS

• 75g butter , frozen and grated
• 150g self-raising flour
• 1 small onion , grated
• 2 sprigs of thyme , leaves stripped and chopped

Per serving

786 kcalories, protein 57.7g, carbohydrate 44.9g, fat 39.7 g, saturated fat 19.4g, fibre 2.9g, salt 1.04 g

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