Beef stew with Guinness and bacon dumplings

• vegetable oil↗2 tbsp tbsp
• boneless beef (shin)↗1kg kg

  cut into 3 cm cubes

• pearl onions↗200g g

  or small shallot

• carrots↗4 medium

  cut to same size as shallot

• celery stalks↗3

  cut into bite‑size pieces

• plain flour↗3 tbsp tbsp
• beef or chicken stock500ml ml
• Guinness↗500ml ml
• thyme sprig↗1 large
• star anise4
• butter cabbage

  and mash, for serving

• smoked bacon↗100g g

  finely chopped

• oil½ tbsp tbsp
• thyme leaves↗1 tsp tsp
• self‑raising flour↗125g g
• яловичий сало↗60g
• жовток↗1
• петрушка↗small pack

  листя зібране і дрібно нарізане

Step-by-step instructions

1. 1

   First make the dumplings. Gently fry the bacon until crisp in a large pot with a lid. Add thyme leaves, stir, then transfer to a bowl and let cool slightly. Add flour and beef suet to the bacon and mix. Make a well in the centre, add yolk, parsley, ½ tsp pepper and 2 tbsp very cold water and begin kneading the dough. Add water until you get a firm but elastic dough. Divide the mixture into eight balls and chill until use.

2. 2

   Preheat the oven to 160 °C/140 °C with convection/gas 3. Quickly wipe the pot with paper towels, then heat the oil. Sear the meat well in batches and set aside. Add the pearl onions (or small shallot), carrots and celery stalks, sauté until golden, then stir in the plain flour. Return the meat with its juices to the pot, mix well, then pour in the stock and Guinness. Season, add the thyme sprig and star anise and bring to a gentle boil. Cover and cook in the oven for about 2 hours, until the meat is tender.

3. 3

   Remove the stew from the oven and spread the dumplings evenly on top. Return the lid and bake for another 20 minutes, then another 10 minutes uncovered so the dumplings brown. Serve the dish at the table in all its glory. Plate it together with buttered cabbage and mash for serving.