A warm and hearty meal that’s a little different from a typical winter staple.
Function: Circo Therm®
Beef in Pale Ale with Thyme Dumplings
Ingredients
1kg chuck steak, cut into 2 to 3cm dice
¼ cup seasoned flour for coating
2 tbsps olive oil
2 onions, sliced
3 cloves garlic, finely chopped
120g streaky bacon, sliced
375ml pale ale
1 cup beef stock
Dumplings
1 ½ cups SR flour
1 tspn dried thyme leaves
Salt & pepper
2 tbsps butter, softened
200ml buttermilk
2 tbsps tomato paste
1 tbsp grain mustard
1 tbsp brown sugar
Salt & pepper
1 bunch thyme
Method
Coat the diced steak in the seasoned flour. Heat a large frying pan over a high heat, Induction level 8.
Add the oil to the pan then add the steak & cook, stirring well to brown the meat well on all sides. Remove the meat, then add the onions, garlic & bacon to the pan. Cook, stirring constantly until golden.
Return the meat to the pan and stir in the remaining ingredients, mix well.
Preheat oven on CircoTherm to 160°c and place the wire rack on shelf position 2.
Transfer the meat mixture to an ovenproof dish, approximately 28cm by 22cm or 4 litre capacity. Cover tightly with foil and cook for 2 to 2 ½ hours or until meat is tender.
When the meat is cooked, remove the foil. Remove the thyme stems. Increase the oven temperature to 200°c.
To make the dumplings, combine the flour and thyme leaves in a bowl and season well with salt and pepper.
Rub the butter into the flour then stir in the buttermilk to form a soft dough.
Using wetted hands, form 14 dumplings and place onto the meat mixture.
Cook for a further 20 to 25 minutes or until the dumplings are cooked and golden.
Authors Bio
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.