Beef Stew with Guinness, Knockanore Cheese & Mustard Dumplings
- 900g/2Ib good stewing steak, cut in bitesize pieces
- 45 ml/3 tbsp. oil
- 3 medium-sized onions, finely sliced
- 2 cloves of garlic, crushed
- 12.5g/0.5oz dark brown sugar
- 25g/1oz plain flour
- 450ml/16fl oz. Guinness
- 425ml/.075pt beef stock
- 5 ml/1 tsp white wine vinegar
- 4 bay leaves
- 1 tbsp. mixed herbs
- Salt and freshly ground pepper
- 225g/80z self-raising flour
- 115g/4 oz. shredded suet
- 25g/1oz Knockanore Cheddar
- 5ml/1tsp strong Irish mustard
- Pinch of salt
- Freshly ground black pepper
- Set aside a large casserole dish.
- Heat the oil in a heavy-based frying pan and fry the pieces of meat a few at a time, until browned, then remove with a slotted spoon and place in the casserole.
- Slowly fry the onions in the remaining oil until they begin to brown.
- Add the garlic and sugar, stir well and cook for a further 2-3 minutes. Be careful not to burn the onions.
- Stir in the flour and cook for 2 minutes, stirring occasionally.
- Gradually pour in the Guinness and stock, stirring continuously and bring to the boil.
- Pour over the meat in the casserole dish and add the vinegar, bay leaves, mixed herbs and salt and pepper.
- Heat the casserole on the hob until it begins to bubble, then cover and place in the oven preheated to 150c/300f/gas mark 2 for 3 hours.
- To make the dumplings, mix the flour, suet, grated cheese, mustard, salt and pepper together.
- Add 60ml/4 tbsp. water to bind to a stiff dough.
- Shape the dough into 8 similar balls. Add to the stew after 2.25 hours, gently pushing the balls of dough down into the liquid and cook for a further 45 minutes.