Venison/beef and Guinness stew with chestnut dumpling recipe
If you’re looking for an alternative Sunday lunch, look no further. This rich venison (can replace with beef) stew is warming, comforting and so delicious. I don’t know about you but I love dumplings and they were so yummy with the chestnuts in! Save this and recreate ️
You will need (3 people):
400g stewing beef/venison
2/3 of a can of Guineas
3 tbsp flour
1 carrot, finely chopped
2 sticks celery, finely chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
2tsp black garlic paste (optional)
1 beef stock cube
Salt and pepper
Oil for frying
100g self raising flour
60g whole chestnuts, chopped (mine were )
1. Put the oven to 150. In a casserole dish put a tbsp of oil and heat to high. Season the meat and fry until browned all over. Remove from the pan.
2. Turn the heat to medium, add a bit more oil and add the chopped onion, celery and carrot and cook for 5 mins. Add the garlic and cook for another 5 mins. Add the meat back in then the flour and mix through until it’s like a paste. Slowly add the Guinness, stirring all the time.
3. Add the black garlic and Bring to the boil for 5 mins. Add a few punches of salt and lots of pepper and the water and stock cube. Bring to the boil, cover with a lid and put into the oven for 4 hours. Stir every hour.
4. After 4 hours your sauce should be thickened like a runny gravy and your meat should be tender. If not, cook for another hour or until it is. Season to taste. When at the right consistency Remove the lid and turn the oven up to 200.
5. Make the dumplings. Mix the suet and flour with your fingers and rub it into a crumb. Add the chestnuts. Add a pinch of salt and some pepper, then slowly ad 75g water whilst mixing until it comes together into a sticky batter. Oil your hands and roll into 6-8 balls.
6. Place the dumplings gently ontop of the stew, cover with the lid and bake for 20 mins, remove the lid and bake for 5 more.