1/2 cup(125 ml)chopped fresh parsley, plus extra for garnish
Suet Dumplings
1 ¾ cups(225 g)all-purpose flour
2 tsp(8 g)baking powder
½ tsp(3 g)salt
¾ cup(100 g)shredded beef suet, *see note
2 tbsp(30 ml)chopped fresh parsley
½ cup + 1 tbsp(140 g)water, plus extra as needed
Instructions
Preheat the oven to 325°F. Trim the blade roast, removing any large pieces of fat. Cut the beef into inch-sized chunks and pat dry. Dust the beef with 2 tbsp of flour, tossing to coat evenly.
Heat the olive oil in a dutch oven over medium high heat. Add a few of the beef pieces to the dutch oven being careful not to crowd the pan. Allow to sear until browned on one side. Flip the beef and brown the other side. Remove the beef to a plate and set aside. Repeat until all of the beef is browned, adding a bit more olive oil to the dutch oven if it looks dry.
Once all the beef is browned, turn the heat down to medium low. Add the diced onions and sauté for a couple of minutes until they begin to brown. Add the carrots, celery, and mushrooms and cook for another couple of minutes. Tie the thyme, and bay leaves together with twine to make a bouquet garni and set aside.
When the vegetables have softened, add the minced garlic, tomato paste, kosher salt, and pepper. Sauté for another minute until the garlic is fragrant.
Turn the heat back up to medium high. Deglaze the pan with the ale, scraping up any bits that have stuck to the bottom of the dutch oven. Return the browned beef to the pot along with any accumulated juices. Add the Worcestershire sauce and bouqet garni.
Top with the beef broth, adding more if needed so the beef pieces are just barely covered. Cover the Dutch oven and place in the oven. Braise the beef for 1 ½ hours or until tender.
While the stew is braising, prepare the dumplings. Depending on the size of the suet pieces, you may need to break it down. In the bowl of a food processor, combine the flour, baking powder, and salt. Pulse once or twice to mix. Add the suet and pulse several times until the suet resembles small peas.
Transfer to a mixing bowl and stir in the parsley. Stir in the water, adding a bit more if needed to make a stiff dough. Knead the dough gently a few times until it comes together into a ball. Divide the dumpling dough into 8 pieces and roll into balls. Set aside.
After braising, place the Dutch oven on the stove over low heat. Uncover and skim the fat. Spoon off about half a cup of the braising liquid into a small bowl. Whisk the remaining 4 tbsp flour into the reserved liquid until smooth to make a slurry. Pour the slurry into the stew, stirring constantly to prevent lumps. Simmer for another 2 to 3 minutes until the stew thickens. Stir in the chopped parsley. Check and adjust the seasoning if needed.
Turn the oven to up to 400°F. Drop the dumplings into the stew. Place the stew back in the oven uncovered and bake for 20 to 25 minutes until the dumplings are golden brown and cooked through. Garnish with more chopped parsley and enjoy!
Notes
*To use butter, use 100 g of cold butter cut into cubes. Add the butter to the dry ingredients in the food processor and pulse until the butter resembles small peas. Proceed with the recipe.