Beef and Ale Stew with Dumplings

As the short days draw closer, tuck into this hearty stew.

A delicious stew, inspired by a beef carbonnade (Belgium dish), perfect for a chilly evening. Added a few extra veggies (optional) to ensure we tick off a five a day as well.

Dumplings are also optional, alternatively could be enjoyed with potatoes or crusty bread roll.

Ingredients

Serves 4

For the stew:

• 800g shin or skirt beef, chopped into chunks

• 1 white onion, diced

• 6 garlic cloves, crushed

• 300ml dark ale (or Belgium beer)

• 2500ml beef stock

• 2 carrots, diced

• 2 sticks celery, diced

• 3 tbsp dried herbs

• 2 tbsp parsley

• 1 tbsp demerara sugar

• 2 tbsp flour

For the dumplings:

• 250g suet

• 250g self raising

Directions

1. Heat a pan with a little oil

2. Toss the beef in the flour, fry off until browned, set aside

3. Fry off the onion for a couple of minutes, add the garlic and fry off for a minute

4. Add beer and bring to the boil for a couple of minutes, then add the stock herbs and sugar. Bring to the boil.

5. Add the mixture, beef and extra veg to the slow cooker

6. Cook on low for 8 hours of 4 hours on high

7. For the dumplings mix the suet and flour in a bowl, make a well in the middle and drizzle in some water a little at a time. Mix with your hands until it starts to come together

8. Add to the slowcooker 30mins - 1 hour before the end. If you prefer a crispy top on the dumplings, put in a pre heated oven for 10 mins at the end