"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Beef and Ale Stew Jamie Oliver Recipe

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This recipe for Beef and Ale Stew Jamie Oliver, by , is from Fred & Jo's Food Lab, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jonitha Mackenzie

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks of celery
2 medium onions
2 carrots
olive oil
3 fresh or dried bay leaves
500 g quality diced stewing beef
500 ml ale, Guinness or stout
1 heaped tablespoon plain flour
1x 400 g plum tomatoes

Directions:
Directions:
If using the oven to cook the stew, preheat it to 180C/350F/gas 4.
Trim and roughly chop the celery, then peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.
Heat 2 tablespoons of oil in a casserole pan on a medium heat, add all the vegetables and the bay and fry for 10 minutes.
Add the beef and flour, then pour in the booze and tomatoes, breaking them up with the back of a spoon. Give it a good stir, then season with a good pinch of sea salt and black pepper.
Bring to the boil, put the lid on and either simmer slowly on the hob or place in the oven for 3 hours, or until the meat falls apart easily. Remove the lid for the final half hour of simmering or cooking.
Remove the bay leaves before serving, then taste and tweak the seasoning, if needed.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
3h 20min
Personal Notes:
Personal Notes:
Dumplings:

Ingredients
250 g self-raising flour
125 g unsalted butter, cold

Preheat the oven to 190C/375F/gas 5.
Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.
Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
Place the dumplings on top of your fully cooked stew and press down lightly so that theyre half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.

 

 

 

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