William Lander, Daniel Morgenthau, Shaun Searley

Beef Stew and Dumplings

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

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

Stew
Starter
December
Winter

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