Salted Butter Beef Stew & Dumplings with Garlic & Herb Butter

For the stew:

100g All Things Butter Salted Butter

600g Diced Stewing Beef

1 Tbsp Plain Flour

2 Carrots, Diced

3 Celery Sticks

1 Swede, Diced

1 Onion, Diced

Splash of Red Wine Vinegar

1 Tbsp Tomato Paste

Splash of Worcester Sauce

200ml Guinness or any stout

2 Cloves Garlic

1 Tbsp Wholegrain Mustard

500ml Beef Stock

200ml Water

A few springs of Rosemary, Thyme and Bay Leaves tied together

400g New Potatoes, sliced in half

1 Tsp Oil

Big pinch of Salt

Plenty of Black Pepper

For the Dumplings:

60g All Things Butter Garlic & Herb Butter, cold

125g Self Raising Flour

65ml Cold Water

Pinch of Salt

To Serve:

Crusty Rolls with a thick layer of All Things Butter Salted Spreadable

Sprinkle of Chives

Step 1

Season your beef with plenty of salt and pepper and sprinkle the flour over, coating all sides.

Step 2

Over a medium heat add the butter to a casserole dish and cook until browned.

Step 3 

Add the beef to the dish and cook just enough to brown off on all sides, then remove the beef and set aside. 

Step 4

Slice up all your veggies and add them to the dish with a tsp of oil, splash of vinegar, tomato paste and Worcester sauce. Make sure to scrape the goodness off the bottom of the dish and season with a pinch of salt and pepper. 

Step 5

Place your beef back in the dish of veggies, along with any leftover brown butter.

Step 6

Grate in your garlic, add your mustard and stir through thoroughly.

Step 7 

Add your beef stock to the dish, followed by your Guinness, water, tied herbs and potatoes. Stir everything together.

Step 8

Put the lid on and get into a preheated oven at 130oC for 4 hours. Checking and stirring every 1 hour. 

Step 9: For the dumplings:

Meanwhile, in a bowl, combine your self raising flour with a pinch of salt and grate in your cold Garlic & Herb Butter.

Step 10

Crumble it altogether through your fingers, but try not to mix it too much or your butter will melt. 

Step 11

Add your water to the bowl and mix until combined – don’t worry about lumps, it’s not supposed to be completely smooth. 

Step 12

With floured hands, divide your dough into 5 golf ball sized dumplings. 

Step 13

45 minutes before the stew is ready, remove your herbs  and drop your dumplings in. Cover the lid and put it back in the oven for the remaining cooking time. 

(If you’ve made these in advance, then cover and put in the fridge until ready to drop into your Stew 45 mins before it’s ready.)

Step 14

Serve up with a sprinkling of chives and some crusty rolls with a thick layer of All Things Butter Salted Spreadable. Enjoy!