Beef & Beer Casserole

Ingredients:
1kg braising beef, diced
4tbsp sunflower oil
200g streaky bacon, diced
2 large garlic cloves, peeled and crushed
20 baby onions, peeled
450g baby carrots, peeled
450g baby turnips, peeled
2tbsp plain flour
1Ltr stout or brown ale
Sea salt
Freshly ground black pepper
8 fresh thyme sprigs
3 fresh bay leaves
Caraway seed dumplings:
150g butter, diced
350g self-raising flour
1 tbsp caraway seeds
90ml water

Method:
1. For the casserole, heat the oil and brown the beef in batches. Add the bacon and fry until golden and crispy.

2. Transfer to a large casserole dish and add the garlic, baby onions, carrots and turnips. Stir in the plain flour and cook for 1-2 minutes.

3. Pour over the stout or brown ale, bring to the boil and reduce the heat. Season and add the thyme and bay leaves.

4. Cover and cook at 170°C for 1½-2 hours.

5. For the dumplings, rub the butter into the self-raising flour until the mixture resembles fine breadcrumbs. Season. Add the caraway seeds and water. Mix to a smooth dough and shape into 24 small balls.

6. Heat the casserole, and cook the dumplings an top uncovered, for 20 minutes.

To serve:
Serve the casserole with the mashed potatoes and Savoy cabbage.

Serves: 8