DARK BEER AND MUSHROOM STEW WITH CHIVE DUMPLINGS

Serves
4-6
Prep
10mins
Cook
4hrs
DIFFICULTY
easy
Ingredients
  • 1.3kg chuck beef
  • ½ cup extra virgin olive oil
  • 2 leeks, diced
  • 4 sticks celery, diced
  • 1 bunch thyme leaves
  • 750g button mushrooms, halved
  • 2 Tbsp tomato paste
  • 750ml stout beer
  • 2L beef stock
  • 1½ cups plain flour
  • ¼ tsp bicarbonate of soda
  • 1 bunch chives, finely sliced
  • 1 egg
  • 2 cups broad beans, peeled
  • fried broccoli, to serve
Method
  • Slice the beef into large pieces, then fry in 2 Tbsp extra virgin olive oil in a large heavy-based saucepan set over a high heat until well-browned. Set aside. Add the leeks, celery and 1 Tbsp oil to the saucepan and cook until just softened, then set aside.
  • Fry the mushrooms in the remaining oil for 10-15 minutes, until well-browned and halved in size. Return the beef and vegetable mixture, then pour in the beer ad stock. Cover, reduce to a gently simmer, and cook for 3 hours, until the beef is tender.
  • Mix the flour, bicarb and chives in a bowl, then season with salt and add the egg and 1 cup cold water. Stir to form a paste, then drop into the simmering stew. Cover and cook gently for 10 minutes.
  • Blanch the broad beans and fold in, then serve with fried broccoli.

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