Beef and Stout Stew
Ingredients
- Ingredients
- 18 ozs Beef
- 1 ⅔ cups flour
- 2 onions
- 1 clove garlic cloves
- 1 Tbsp clarified butter
- salt
- peppers
- 2 cups Guinness (or other stout beer)
- 1 bay leaf
- 1 ⅔ cups floury potatoes (peeled and uncooked)
- 1 ¼ cups floury potatoes (peeled and cooked)
- 1 tsp Baking powder (heaped)
- 0.333 cup Buttermilk
- 3 Tbsps snipped Chives
- ¼ cup soft butter
- flour (for kneading and shaping)
- 1 head Broccoli
Preparation steps
For the stew, peel and slice the onions and peel and halve the garlic. Dice the meat, put into a bowl and mix with 1 tbsp flour. Heat the clarified butter in a flameproof casserole dish and brown the meat on all sides. Season with salt and pepper. Add the onions, garlic, Guinness and bay leaf and bring to a boil. Then cover and cook in a preheated oven at 325°F for 90 minutes.
For the Irish dumplings grate the raw potatoes and squeeze out well, catching the juice in a bowl. Leave to stand until the potato starch has settled to the bottom of the bowl.
Mix the rest of the flour with the baking powder and add to the potatoes. When the potato starch has settled out, pour off the liquid and add the starch to the potato and flour mixture. Stir in the buttermilk and 2 tbsp snipped chives, season with salt and pepper and knead in 1 ounce of butter. Knead the dough lightly on a floured surface, shape into slightly flat dumplings and leave to stand for about 10 minutes.
Meanwhile trim and wash the broccoli and divide into florets. Cook in plenty of boiling, salted water for about 3 minutes, then drain and refresh in cold water. About 8 minutes before serving heat the rest of the butter in a frying pan and reheat the broccoli in the butter over a low to medium heat. Season with salt and pepper.
