I tried a recipe from Jamie Oliver’s recipe book, Happy Days With The Naked Chef called: Beef Stew with Newcastle Brown Ale and Dumplings. It was easy to prepare but if you want the beef to be tender, you need to make sure the dish simmers for about 2-3 hours.
It was the first time I cooked PARSNIP. If you want to try this and don’t know what it looks like, it basically looks like a FAT WHITE CARROT.
I bought brown beer instead of brown ale which is an acceptable replacement.
SHORT CUT: 3 bottles of beer = 5 cups (more or less)
It was cheaper to buy the whole case of beer. Luckily, my hubby is willing to make the sacrifice of drinking the rest that I don’t need for cooking. Isn’t he a dream?!
I did not make the dumplings as I didn’t want to add those carbs in this dish and it turned out yummy without them.
SERVING IT WITH A TWIST: I lined our bowls with organic baby spinach then poured the stew on top.
It was DELICIOUS! Bon apetit!
Tried a new recipe: Beef Stew with Newcastle Brown Ale by Jaimie Oliver
- 2 pounds, 3 ounces shin of beef (or use flank or neck), chopped into chunks
- 3 Tablespoons flour
- Olive oil
- 3 red onions, peeled, halved and roughly sliced
- 1-3/4 ounces pancetta or bacon, chopped
- 3 sticks of celery, chopped
- 1 small handful of rosemary, leaves picked from stem
- 5 cups Newcastle Brown ale or other dark ale
- 2 parsnips, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 4 potatoes, peeled and roughly chopped
- Sea salt and freshly ground pepper
- 1-3/4 cups self-rising flour
- 1/2 cup butter
- A good pinch of salt and pepper
- 2 sprigs of rosemary, chopped
Season the beef, sprinkle with the flour and toss around until well coated.
Heat up a frying pan until it is good and hot, add a little olive oil and fry the beef in 2 batches until nice and brown. Transfer the meat to a big casserole — one that is suitable to go on a stove top burner — mixing in the flour that was left on the plate after coating it.
Put the casserole on a medium heat, add the red onions and pancetta or bacon, and cook until the onions are translucent and the pancetta has a bit of color. Add your celery and rosemary. Now you can pour in your ale and 1-1/4 cups of water, adding your parsnips, carrots, and potatoes. (Feel free to add whatever veg you like at this stage.) Bring to the boil, put a lid on, turn down the heat and leave it to simmer while you make the dumplings — which are choice.
Blitz the dumpling ingredients in a blender or rub between your fingers till you have a breadcrumb consistency, then add just enough water to make a dough that is not sticky. Divide it into ping-pong-ball-sized dumplings and put these into the stew, dunking them under. Put the lid back on and leave it to cook for 2 hours.
Taste it, season it as you like, and then serve the stew with some greens and loads of bread to mop up the juices.
Recipe Source: Happy Days With The Naked Chef by Jamie Oliver (Hyperion)