BELGIUM Inspired – Beef Guinness Stew with Mushrooms & Dumplings (4K Video) (100 Language Subtitles)

Episode1- Welcome to our first ever cooking video. After spending years traveling all over the world, experiencing different foods and cultures we are now recreating these dishes and recipes that we have come to love. Belgium is known for its waffles and craft beers. In this episode we recreate a beef stew we had in a beer garden in Brugge, of course with our own twist!

(100 Language Subtitles Available)

RECIPE – Beef Guinness Stew with Mushrooms & Dumplings

INGREDIENTS:

STEW:
1kg stewing beef (chuck or gravy beef), cut into cubes
2 onions, peeled and quartered
2 carrots, peeled and cut into bite sized chunks
2 celery sticks, chopped
2 cloves garlic, chopped
1 can Guinness (you could use any dark beer if you prefer)
2 tblsp Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
300g mushrooms
1 bunch kale, chopped
1/4 cup water with 1 heaped tblsp cornflour mixed (to thicken)
salt to taste

DUMPLINGS:
1 1/2 cups self-raising flour
salt & pepper
1/2 cup grated parmesan
1/2 cup sour cream
1/4 cup milk
50g butter, melted

METHOD:
Heat a little olive oil in a hot saucepan. Brown beef in batches then set aside. In same pan heat a little more oil and fry off the onion, carrot and celery for a few minutes. Add chopped garlic and fry for one minute. Deglaze pan with the Guinness, scraping any tasty bits off the bottom of the pan. Add the Worcestershire sauce, the thyme and the bay leaves and stir. Cover with a lid and simmer gently for three or more hours, stirring every so often and checking if it needs more water to keep the beef nearly covered. After 3 hours add mushrooms and recover. Mix dumpling ingredients together in a bowl and form into small golf ball sized balls, cover and set aside. About half hour before serving check the seasoning of the stew, adding salt to taste, and then stir through your water/cornflour mixture to thicken. Stir the chopped kale through the stew and then arrange the dumplings on top. Recover saucepan and let it simmer gently for 20 mins or so, until the dumplings are doubled in size. Serve while hot.

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