Beer Braised Beef with Dumplings

Beer Braised Beef with Dumplings

Serves 4

Points per serving 5½

2 tsp  oil

8 shallots, peeled and halved

350g lean braising steak, cubed

225g carrots, peeled and sliced

4 celery stalks, trimmed and sliced diagonally

225g turnips, peeled and diced

150ml beer

150ml boiling water

1 tsp caster sugar

1 tbsp tomato puree

1 beef stock cube, crumbled

Dumplings

175g SR flour

½ tsp baking powder

2 tbsp chopped fresh herbs

1 tbsp oil

Heat the oil in a large pan and fry the shallots for 2-3 mins to brown slightly.

Remove from the pan.  Add the beef to the pan and stir fry for 2-3 mins until sealed and browned on all sides. Return the shallots to the pan with the carrots, celery and turnips.  Add the beer, water, stock cube sugar and tomato puree.  Bring to the boil, cover and simmer for 40 mins.

To make the dumplings, sift the flour and baking powder into a bowl, add the herbs and oil and enough cold water to make a soft dough.  Shape into 8 small balls and arrange on top of the stew.  Cover the pan again and cook for 25 mins, until the dumplings have almost doubled in size.