Jamie Oliver’s Beef and Guinness Stew
Adapted from Jamie Oliver’s Recipe App
2 lb diced stewing beef
8 oz shallots, minced (or chop an onion)
4 cloves garlic, peeled and minced
3 stalks celery, chopped
6 portobello mushrooms (I used two, 6 seems like a lot) skin peeled off, chopped
4 oz button mushrooms, chopped
4 bay leaves
1 tsp thyme
1 tbsp tomato paste
One 15 oz can Guinness
3/12 cups beef broth
1 ½ tbsp flour
2 ½ cups self rising flour
10 tbsp cold butter
3 oz cheddar cheese
Pinch ground nutmeg
Pre-heat the oven to 350 F.
In a large soup pot, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
Add more oil if you need to, then add the celery, shallot, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. If your pot can’t go into the oven that’s okay, just ladle your stew into a couple of casserole dishes, put a lid on them, and go from there.
Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
In a bowl, stir together the self rising flour, a pinch of nutmeg, salt, and pepper. If you don’t have self rising flour, use 1 ½ tsp baking powder for each cup of flour. (In this case, use about 3 ½ tsp was fine) Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. I don’t have a measurement here because one was not listed-use your judgment. Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.