Ingredients For the Main Meal 1 Pinch Sea Salt 3 tbsp Plain Flour 1100 ml Newcastle Brown Ale 4 Sprigs Rosemary 2 Parsnips (Peeled & Roughly Chopped) 4 Potatoes (Peeled & Roughly Chopped) 1 Pinch Pepper 285 ml Water 2 Carrots (Peeled & Roughly Chopped) 1 Onion 3 Sticks Celery (Chopped) 1 kg Beef Shin For the Dumplings 85 g Suet 85 g Leeks (Finely Sliced) 1 Pinch Sea Salt 170 g Plain Flour 1.5 tsp Baking Powder 1 Pinch Pepper 4 Sprigs Rosemary (Finely Chopped) * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Beef Stew with Newcastle Brown Ale & Dumplings by Dan Serves 8 Total 15 minutes Difficulty Super Easy Chef Jamie Oliver Method Dice the beef shin and add to a large bowl, sprinkle with 3 tbsp of flour and then season with the salt and pepper and then toss until well coated. Heat up a large frying pan and then add the beef and a little olive oil and fry until brown. Add the onion, celery and rosemary and fry for a few more minutes. Transfer to a casserole pan or slow cooker and then add the Newcastle Brown Ale, water, parsnip, carrots and potatoes. Bring to the boil and then put the lid on and turn down the heat and leave for a couple of hours. To make the dumplings add all the ingredients to a large bowl. Then add just enough water to make a dough that isn't sticky. Divide into ping-pong ball sized balls and put them into the stew (you can take out the meat and vegetables first), dunking them under. Put the lid back on and leave to cook on a boil for another 20-25 minutes.