Consuming Passions - Worldwide Events Managers

Beef and beer casserole with dumplings

Serves: 8-10

Notes

A rich stew of beef, carrots, leeks and parsnips in a beer gravy with a hint of orange zest and thyme, topped with little dumplings.

Ingredients

• 1.2kg casserole steak in 3 to 4 cm cubes
• 2 large onions, roughly chopped (about 400g)
• 2 large carrots, diced (about 150g)
• 1 medium leek, diced (about 150g)
• 3 or 4 parnsips, cored and diced (about 150g)
• 7 or 8 Tbsp extra virgin olive oil
• 500ml Hahn Premium lager
• 500ml veal stock (or chicken stock)
• 2 or 3 large cloves garlic, minced or thinly sliced (about 15g)
• 1 tsp raw sugar
• 1 tsp native pepper (or other ground pepper)
• ½ tsp salt
• 2 or 3 sprigs thyme (or ½tsp dried thyme)
• 4 or 5 strips of lemon rind (avoid the pith)

For dumplings:

• 1 cup self-raising flour (200g)
• ½ tsp bicarbonate of soda
• 1 Tbsp cold butter (100g)
• 2 Tbsp milk

Method

In a large pan or wok, brown cubes a few at a time in a little olive oil. Remove. Repeat until all beef pieces have been browned. In the same pan, put a little more oil and brown onion, leek, carrot, and parsnip. Remove. Deglaze pan with beer. Add stock, garlic, sugar, salt and pepper. Bring to the boil. Transfer meat and vegetables to a large casserole dish. Pour over beer and stock mixture. Add thyme and orange rind. Cover tightly and put in 150C oven. Cook for at least three hours.

To make dumplings:

In a bowl, crumble flour and bicarb with small pieces of butter in the fingers until a loose, light mixture is achieved. Add the milk and mix gently to form a light dough. Take dessertspoon of mixture into palm of the hand. Flatten to small flat shape. Dot a quandong in the middle. Fold dough over to form a flattened ball. Repeat until all the mixture has been used. With ½ hour to go, increase oven temperature to 180C. Remove casserole dish from oven. Remove cover. Dot surface with dumplings. Replace casserole dish in oven without covering. Cook for 20 to 30 minutes. Serve with creamy mashed potatoes with a little horseradish and minted green peas.