Beef, Beer and Dumplings
 

Method:

Pre heat oven to 180 degrees Celsius.

Combine flour, salt and pepper in a bowl.  Place the beef into the bowl and coat all pieces evenly.  Put one tablespoon oil in the casserole pot and heat gently on the stove top.  Cook half the floured meat in the oil until the pieces are sealed and turning golden brown.  Remove to a plate and keep warm whilst the second half is browned in the remaining tablespoon oil.

Return all the meat to the pan.  Add the vegetables, beer and stock.  Stir to distribute evenly.  Bring to the boil stirring frequently. 

Place the lid on the casserole pot and put it into the oven for about an hour. 

At this point taste to see if more salt or pepper should be added.

Place the dumplings into the hot casserole ensuring a little of the gravy is spooned over each one.  Cover the pot with the lid and return it to the oven for about 25 minutes by which time the dumplings will have puffed up.

Serve your Beef, Beer and Dumplings with a green vege and heaps of crusty bread to mop up the juices.

Dumplings: Place flour, butter, salt and thyme in a bowl and, with your finger tips, rub the butter into the dry ingredients to distribute evenly.  Pour in the milk and mix together to a sticky dough.  With wetted fingers form the dough into 12 dumplings.