Super tasty comfort dish perfect for a chilly evening.
The beef becomes super tender as it cooks away in the ale and stock, as well as deliciously soft mushrooms. It was my first time trying stilton dumplings and I absolutely loved them, it really elevated this dish and felt like a real treat.
It does take a bit more time and effort but definitely worth it when you want to treat yourself. You could also add carrots to the dish (dice and add alongside the mushrooms) to pack in more veg. The beef mix could also be frozen for leftovers.
Ingredients
Serves 4
For the casserole:
800g beef shin or chuck steak, chopped into chunks
250g mushrooms (sliced)
2 onions diced (I used 1 red and 1 white)
2tbsp Worcestershire sauce
300ml light ale
300ml beef stock
2 rosemary sprigs
2 tbsp flour
2 tbsp tomato puree
For the dumplings:
2 tbsp mixed herbs
250g self-raising flour
125g suet
150g stilton cheese, crumbled
Directions
Heat a pan with a little oil
Toss the beef in the flour and fry off four about 10 mins to brown and set aside
Fry off the onion until soft (3 mins) then add the tomato puree, Worcestershire sauce and season with salt and pepper and cook for one minute.
Stir in the mushrooms
Add the ale and stock and boil for a few minutes to evaporate the alcohol
Transfer everything to the slow cooker and mix, throw in the rosemary
Cook for 8 hours on low or 4 hours on high
To make the dumplings mix together the self raising flour, suet and seasoning. Add a little water and mix to form a soft dough.
Add the stilton and mix with your hands, roll into balls. Should make about 8-10 balls.
45 mins (30 mins if on high) before the end of cooking add the dumplings and push them down into the liquid a little
Remove the rosemary and serve
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