Jamie Oliver Beef And Guinness Stew With Dumplings Recipe

Ingredients for Jamie Oliver Beef And Guinness Stew With Dumplings

• Stewing Beef
• 1 large onion, finely chopped
• Garlic Cloves
• 2 stalks celery, finely chopped
• Button Mushrooms
• 2 bay leaves
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 2 tablespoons tomato paste
• Guinness Stout
• Beef Broth
• 2 cups all-purpose flour, for dumplings
• 2 teaspoons baking powder
• 6 tablespoons cold unsalted butter, for dumplings
• Cheddar Cheese
• 1/4 teaspoon ground nutmeg
• 3/4 cup milk, for dumplings

How to Make Jamie Oliver Beef And Guinness Stew With Dumplings

1. Preheat oven to 350°F (175°C).
2. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat.
3. Season 2 lbs beef stew meat cubes generously with salt and pepper. Toss the meat in 1 tablespoon of all-purpose flour until evenly coated.
4. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef to a plate as you go.
5. Add 1 tablespoon more olive oil to the pot if needed. Add 2 stalks celery (finely chopped), 1 large onion (finely chopped), and 4 cloves garlic (minced).
6. Cook and stir until the vegetables are softened, about 5-7 minutes.
7. Add 2 sprigs fresh thyme (or 1 teaspoon dried), 1 teaspoon salt, and ½ teaspoon black pepper.
8. Stir in 8 oz cremini mushrooms (sliced), 2 bay leaves, 4 cups beef broth, 2 tablespoons tomato paste, and 12 oz Guinness.
9. Bring the mixture to a boil, then reduce heat to low, cover, and transfer to the preheated oven.
10. Simmer for 2 hours, or until the beef is very tender.
11. While the stew simmers, prepare the dumplings:
12. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and ¼ teaspoon black pepper.
13. Cut in 6 tablespoons cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
14. Stir in 1 cup grated cheddar cheese.
15. Gradually add ¾ cup milk, stirring until a soft, slightly sticky dough forms. You may need a little more or less milk depending on the flour.
16. Drop rounded tablespoons of dough onto a lightly floured baking sheet. (Approximately 8-10 dumplings)
17. Refrigerate the dumplings while the stew cooks.
18. Once the stew has simmered for 2 hours, carefully remove the bay leaves. Gently drop the dumplings into the stew, one at a time, pushing them slightly under the surface.
19. Cover the pot and return it to the oven for another 30 minutes, or until the dumplings are cooked through and fluffy.
20. Serve hot, garnished with fresh parsley if desired.