Corinne Rachelle’s Beer and Beef Stew with Dumplings

One of the other things I remember fondly from my childhood is winter warming food, stick to your ribs beef stew with dumplings served, was a favourite of my paternal grandmother.

On a cold winters day after returning from a walk along the seafront, or from walking home from  school opening the door to the rich smell of this stew  I knew I would be  would warmed up from inside  with the first mouthful.

Rich Beef in Beer  Stew  serve 6 
1 kilo good quality cubed beef preferably lean,
1 leek  washed and sliced
4 carrots washed peeled and sliced
I small punnet mushrooms sliced
4 cloves garlic crushed
1 bottle brown beer, Guinness or stout is best
1 large teaspoon yeast extract or Osem Beef stock powder
1 table spoon tomato puree
4 stalks celery waged and sliced
1/2 cup fresh parsley and celery leaves chopped finely
1 teaspoon of unsweetened cocoa powder( brings out the beef flavour )
1/2 inch fresh ginger minced
3 bay leaves
1/2 a cinnamon stick ( also brings out the beef flavour)
½  desert spoon good quality vegetable oil
1/2 cup red lentils soaked overnight
1/2 teaspoon black pepper ground
1/2 teaspoon fresh dried thyme

In a plastic bag put 
2 table spoons flour ( I use gluten free flour or rice flour)
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic granules
1/2 teaspoon sea salt.

Rinse the meat under very cold water, shake  off any excess water put the meat in the bag with the seasoned flour and shake well till all the meat is coated.

Heat the oil in a heaver bottom pan that has a tight fitting lid,
Add the leeks, garlic, and ginger to the pan saute till the leeks are clear,

Add the beef to the pan and stir so it does not stick, when it sealed on each side add the beer, carrot’s celery, marmite, tomato paste, stir well

Drain the lentils and add along with one cup cold water.
add the cocoa powder, thyme, cinnamon stick  and fresh herbs  and leave to simmer on a low light for  90 minutes .

Alternatively, after frying off the leeks and onions put everything in a slow cooker and cook on low for 7 hours occasionally stirring to ensure the lentils haven’t stuck.

Remember to stir occasionally so the gravy won’t stick, the gravy should be thick but not too thick, taste, add seasoning and more water if necessary.

Vegan Dumplings ( most dumplings are made with suet so not kosher this is a way to get kosher dumplings to suit all diets !)

1 cup gluten free flour ( you can use regular plain flour )
1 table spoon fresh parsley finely chopped
a pinch of  nutmeg
1/2 tea spoon sea salt
1/2 teaspoon black pepper
1/2 cup plant based milk

Pinch of baking powder

1/4 cup grated Tomer, its best to grate from frozen

Put the flour, baking powder  seasonings in to a bowl,
Add the Tomer  and rub together like making pastry till you have a mixture like fine breadcrumbs.
Add the chopped parsley
Add the plant  milk and mix.
Drop in balls on to the top of the stew meat, making sure they adsorb the gravy.
Cook for 15 minutes. If you are cooking the stew in a slow cooker add 45 minutes before the end of cooking

Serve on its own with dumplings or on a bed of mashed potatoes and grandma always served it with greens. This meals always  brings me  childhood heart-warming nostalgia.