1 kilogram of shin beef
2 tablespoons of flour
2 medium sliced onions
250 ml of beef stock
400 ml of ale
2 bay leaves
2 carrots peeled and sliced thickly
4 parsnips peeled and sliced thickly
100 g of plain flour
50 g of suet
1 teaspoon of baking powder
Thinly chopped parsley
Cut the beef into thick chunks, taking care to remove any particularly tough chunks or bits of sinew and add salt and pepper to season the flour. Then coat the beef with the flour. Melt a chunk of butter in a casserole dish and then brown the meat, keeping it moving to ensure that it does not catch the bottom of the pan and burn. You may need to add more butter, but once you have successfully browned all of the beef, take it out of the casserole dish and pop it onto a separate plate.
Add a bit more butter to the casserole dish, and then add the onions and soften them. Once you have done this, put the beef back into the dish, along with the beef stock and ale, and then add the bay leaves. Give it a good stir and bring the mixture up the boil, and then let it simmer with the lid on for 2 hours.
Once the two hours is up, it is time to add the carrots and parsnips. Ensure they are thickly sliced, and chuck them into the mixture, giving another good stir and leaving it simmer for another hour, by this time the meat should be soft and tender and the vegetables should be properly cooked.
The dumplings are really the easy part of the recipe as a whole. All you have to do is sift the flour into a mixing bowl and add the parsley, baking powder and suet. Add enough water to make the mixture into doughy mixture, roll it up into balls and then poke them into the stew when it has half an hour left to simmer.
This stew recipe is really simple and perfect for a cold winter's day. You can serve it with other vegetables like potatoes and broccoli or just eat it its own. Serve each plate with a small sprig of parsley for a bit of extra flavour and a great appearance on the plate. Finally, dig into your delicious home cooked stew and dumplings and enjoy!