beef,ale and mushroom stew
Member recipe

beef,ale and mushroom stew

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(2 ratings)

Member recipe by


Serves 4

plenty of flavour,definitely better the day after,especially on a cold day.

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  • stew:
  • 300g shallots
  • 4 tbsp olive oil
  • 40g butter,plus 1 extra tsp
  • 4 rashers streaky bacon
  • 850g lean cubed beef
  • 1 heaped tbsp plain flour,plus 1 extra tsp
  • 500ml ale
  • 150ml beef stock
  • 1 bay leaf
  • 1 sprig thyme
  • 1 parsley stalk
  • 1 small pice of celery
  • 250g chestnut mushrooms
  • dumplings:
  • 50g fresh breadcrumbs
  • 50g self raising flour
  • 50g shredded suet
  • 2 tbsp chopped fresh parsley
  • 2 tsp grain mustard


    1. first of all skin your shallots.cut bacon into strips.heat1 tbsp of olive oil and 10g of the butter in a large frying pan,add the shallots and bacon.cook over a medium heat until shallots are browned and the bacon has just started to crisp.remove from the pan and place in a large oven proof casserole dish.
    2. place beef in a large bowl,add flour,season and mix well.heat a further tbsp of oil in the frying pan and add one thuird of the beef.brown quickly over a high heat and spoon the meat into the casserole dish.repeat with the remaining meat.
    3. once all of the meat has browned,return the frying pan to a high heat and add the ale and beef stock.bring to the boil,stirring with a wooden spoon,and pour into the casserole.tie the bay leaf,thyme,parsley and celery together with kitchen string to make a bouquet garni and add to the pot.season,bring to the boil,cover with a lid and cook on the middle shelf of the oven for 1 hour.
    4. melt the remaining 30g butter in a frying pan and cook the mushrooms until browned,add to the casserole and contiue to cook for a further 20 mins.remove from the oven.leave to cool,cover and chill overnight before making the dumplings.
    5. preheat the oven to 150c/300f/gas 2. using a slotted spoon,remove all the meat and vegetables from the casserole and set the casserole dish and sauce over a medium heat and bring slowly to the boil.mix the remaining 1 tsp of butter and flour together to form a paste.add a little at a time to the casserole,whisking constantly until slightl may not need it all.return the meat and vegetables to the casserole dish.
    6. dumplings; in a bowl,mix together all the dumpling ingredients and season.add enough water to bind,and shape into 8 on top of the casserole and return to the oven for a further 30-35 minutes.serve with baked or mashed potatoes.

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jul34es's picture
14th Aug, 2008
i.d definitely make this again,it had plenty of flavour and filled you up.
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