William Lander, Daniel Morgenthau, Shaun Searley

Beef Stew and Dumplings

Name: Beef Stew and Dumplings
Yield: Serves 10
Ingredients: 2 leeks; ½ small swede; 4 garlic cloves; sprig of thyme; 2 medium parsnips; ½ small celeriac; 4 tbsp Dijon mustard; 300 ml dark ale; 1 bay leaf; 2 tbsp tomato purée; salt and freshly ground black pepper, to taste; 2 tsp finely chopped parsley; 250 ml dark chicken stock; 250 ml dark beef stock; 150 g beef suet; 300 g plain flour; grated Parmesan cheese, to finish; 1 tbsp Dijon mustard; 2 tsp chopped parsley; 2 tsp baking powder; 2 tsp salt; 2 onions; 2 carrots; 80 g beef dripping; 1 kg chuck steak, diced into 3cm cubes

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Ideal winter comfort food, and a go-to for staff meals when we are in the midst of December madness and everyone is exhausted. It’s really easy to multiply the ingredients to batch cook, too.

Ingredients

80 g beef dripping
1 kg chuck steak, diced into 3cm cubes
2

Starter
Winter
December

Method

Melt the dripping in a large, ovenproof saucepan and, when the pan starts to smoke, start browning the beef in small batches, adding a pinch of salt as you do so. Make sure not to overcrowd the pan as you’ll start boiling rather than browning the beef.

Once you have browned the beef, remove from the pan with a slotted spoon and leave to one side. The pan should have a thin dark brown cr