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Slow cooked Beef in Ale

ingredients

serves 4
2 tbsp sunflower oil
500 g braising steak, trimmed and cubed
250 g shallots or baby onions, peeled
250 g carrots, trimmed and scrubbed
225 g button mushrooms, wiped
400 g baby potatoes, scrubbed
2 tbsp plain flour
440 ml ale
1 beef stock cube, crumbled
1 tbsp tomato purée
2 tbsp Worcestershire sauce
1 tbsp demerara sugar

For the dumplings
125 g self-raising flour
50 g shredded suet
pinch salt
2 tbsp fresh chopped parsley
1 tbsp creamed horseradish

method

1. Heat the oil in a large, flame-proof casserole dish and fry the steak over a high heat, turning until sealed on all sides and just beginning to brown at the edges Add the shallots, carrots, mushrooms, and potatoes to the dish and cook, stirring, for a further 5 minutes.

2. Sprinkle the flour over and stir well. Pour in the ale and add the crumbled stock cube, tomato purée, Worcestershire sauce, sugar and 300 ml boiling water. Bring to the boil and simmer, uncovered, for 1 1/2 hours If the casserole looks like it's drying out, add a touch more beef stock

3. Meanwhile, preheat the oven to 200°C/400°F/Gas 6, and make the dumplings. Sift the flour into a bowl and stir in the suet, salt and chopped parsley. Stir the horseradish into 6 tbsp water and add to the dry ingredients, mixing to form a soft, sticky dough.

4. Roll into 8 small balls and arrange on top of the casserole, around the edge of the dish. Cook in the oven for 20 to 25 minutes, or until the dumplings have risen and turned golden.

What did you think?

12 people have helped to review this recipe. Thankyou!

Really nice!!
posted by Agnes @ 02:45PM, 7/31/10
Tried this and loved it!! It doesn't take much effort to do it but tastes great!!!
Andrew
posted by Andrew @ 02:10PM, 12/07/11
Tried it with a few variations in this one it says fry the meat add al the other ingredients and cook? In a dry pan uncooked vegetables? Are you sure?
Loved it!
posted by Sarah and Dan @ 03:10PM, 4/02/12
We tried it without the ale and it was great. A little sweet but very tasty. Making it tomorrow with the ale! Can't wait!
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