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Beer Beef Casserole and Beer Dumplings

A wintery warming beer beef casserole topped with herbed dumplings.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Magic Pot Cooking Time 45 minutes

Equipment

  • 1 Pressure Cooker or
  • 1 Dutch Oven

Ingredients
  

Casserole

  • 1 kg beef stewing steak (you choose your cut)
  • ¼ cup plain flour
  • salt and pepper
  • 2 onions finely sliced
  • 1-2 cloves of garlic
  • 2 dollops butter
  • 1½ cups beer (half the amount for the instant pot)
  • 1 tbsp golden syrup (or treacle)
  • 1 tbsp brown sugar
  • 1 tbsp worcestshire sauce
  • 10 grams instant gravy powder (approx a heaped tablespoon)

Beer Dumplings

  • 2 cups self raising flour
  • ½ cup freshly cut herbs (parsely, thyme or rosemary)
  • 25 grans melted butter
  • 1 cup beer

Instructions
 

Casserole - Dutch Oven

  • Pre heat your oven to 160 degrees.
  • Place the flour and a good grind of salt and pepper into a medium sized bowl.
    Cut your beef into chunks and toss them in the flour mixture.
    Set to the side.
  • Heat up your pot and drop in a dollop of butter.
    Soften your onions and garlic, and remove them before they brown.
    Add another dollop of butter to the pot and sear the beef in two batches until it browns.
    ot off of the heat.
  • Return all the beef with the onions and garlic to the pot.
    Pour in the beer and use a flat wooden spoon or spatula to get all the goodness off the he pot.  This will help make a yummy gravy (and assist the cleaning later on).
  • Add the golden syrup (or treacle), brown sugar, worcestershire sauce, and gravy po
  • Cook for an hour, stirring every now and then

Casserole - Magic Pot

  • Place the flour and a good grind of salt and pepper into a medium sized bowl.
    Cut your beef into chunks and toss them in the flour mixture.
    Set to the side.
  • Place a dollop of butter into your pot.
    Use the searing option to soften your onions and garlic, and remove them before they brown.
  • Add another dollop of butter to the pot and sear the beef in two batches until it browns.
    (Remember to half the amount of beer when using the pressure cooker)
    Stop the searing option.
  • Return all the beef with the onions and garlic to the pot.
  • Pour in the beer and use a flat wooden spoon or spatula to get all the goodness off the bottom of the pot. 
  • Add the golden syrup (or treacle), brown sugar, worcestershire sauce, and gravy powder.
  • Press the 'meat' option on your magic pot. Or 35 minutes 'pressure cook'.

Beer Dumplings

  • After the casserole has cooked make your dumpling dough.
  • Place the self raising flour and freshly cut up herbs into a small bowl.
    Make a well in the centre and add your melted butter and beer.
    Use your dough whisk to combine the ingredients into a soft dough.

To Cook the Dumplings in both the Dutch Oven and the Magic Pot.

  • Place spoonfuls of the dumpling mixture around the top of the casserole and either;
  • Pressure cook for another 1 minute.  Let the pot naturally release the steam and by the time the steam is released your dumplings will be cooked.
  • Or return to the oven for another 25 minutes.
  • Serve your beer beef and beer dumplings with steamed vegetables.