Braised stout beef and carrot stew with parsley dumplings

Braised stout beef and carrot stew with parsley dumplings

Braised stout beef and carrot stew with parsley dumplings

Braised stout beef and carrot stew with parsley dumplings

Ingredients

 

For the stew: 3 tbsp olive oil 800g chuck beef steak, trimmed and cut into 5cm (2in) cubes 3 onions, thinly sliced 1 tsp chopped fresh thyme 2 tbsp plain flour 500ml can Guinness or stout 300ml beef stock 4 carrots, sliced on the diagonal 1 tsp light brown sugar 1 tbsp red wine vinegar For the parsley dumplings: 175g self-raising flour 3 tbsp finely chopped fresh parsley 2 tbsp snipped fresh chives 75g beef shredded suet Sea salt and freshly ground black pepper


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