Related: I Tried 9 Canned Beef Stews and the Winner Won by a Landslide
This one in particular is getting plenty of high praise and great reviews.
The big winner with this stew is the mix of flavors that come at you with every bite—there's the beer, along with wholegrain mustard-infused dumplings and, naturally, beef. What's not to love?
Related: The Cozy One-Pot Dinner I’m Making on Repeat All Winter Long
Ingredients Needed for Gordon Ramsay's Beef Stew
Courtesy Korin Miller
Beef strips BeerBeef stock Pearl onions or two medium onionsCarrotsGarlic clovesTomato pureeAll-purpose flourThymeBay leavesSalt and pepper
You'll also need these ingredients for the dumplings:
FlourWholegrain mustardSuet (or you can substitute with Crisco shortening, cold butter or margarine)Self-rising or all-purpose flourHow To Make Gordon Ramsay's Beef Stew
Kick off your recipe by preheating your oven to 300 degrees Fahrenheit. Chop your beef into small, even-sized pieces and season them with salt and pepper.
Courtesy Korin Miller
After that, dust your meat with a little flour. Preheat a pan with oil and add your beef, browning the pieces on all sides.
Courtesy Korin Miller
While your beef is cooking, chop up your onions and carrots. (Ramsay recommends trying to cut these in a similar size to your beef.)
Courtesy Korin Miller
Add the carrots, onions, thyme, bay leaves and garlic to the dish and stir. Cook these ingredients on medium heat for about three minutes.
Courtesy Korin Miller
Deglaze the pan by pouring in beer or ale. Let the liquid boil for two to three minutes. Then, add the tomato puree and mix it well.
Courtesy Korin Miller
Place the lid on your pan, leaving some room for steam to escape. Place the dish in the oven and cook it for 2.5 hours, until the beef becomes tender. Then, start working on your dumplings. Add the flour and suet (or your substitute) in a mixing bowl, season it well with salt and pepper, add mustard and mix it well with your hands.
Courtesy Bodhi Parks
Add a little warm water and continue to mix it until it forms a dough. Split the dough into 12 dumpling balls. Once the stew is ready, remove it from the oven and increase the temperature to 350 degrees. Place the dumplings in the stew and put it back in the oven.
Courtesy Korin Miller
Cook the dumplings for 20 to 25 minutes. (They'll grow in size when they're done.) Remove your pan and serve the dish warm.
Courtesy
My Honest Thoughts About This Beef Stew Recipe
The beer really brings a depth to this beef stew that you won't get with a standard stock base. It's earthy and slightly bitter, and it does a fantastic job of bringing out all of the flavors.
But the dumplings are a real treat. Because they use wholegrain mustard, you'll get a serious hit of tang with some bites, which also pairs perfectly with the beef, carrots and onions.
Courtesy Korin Miller
While I loved this recipe, I have a few small critiques. One is that I need to add significantly more flour (about 1/2 cup more) to the dumplings to make them firm enough to shape. They were seriously sticky and wet using just the amount of flour the recipe suggested, even when I tried to work them with floured hands.
I also would consider adding more vegetables to the mix. Using just two carrots and two medium onions meant that there wasn't a strong beef-to-vegetable ratio. (Although this is really a personal preference issue more than anything.)
Related: How To Make the Best Beef Stew of Your Life, According to Martha Stewart
Courtesy Korin Miller
Final Takeaways
Don't over-brown your meat. The beef is going to get some solid cooking time, between the searing and nearly three hours in the oven. With that in mind, make sure you get your beef just brown enough, but don't overcook it in that early stage. Otherwise, it could dry things out.Add more flour to your dumplings. It's going to be hard to shape them without it, but add the flour slowly to make sure you don't overdo it.Do prep work in advance. Most of the time spent on this stew is when it's in the oven, but you can get 20 minutes or so back by chopping up your meat and vegetables, and prepping your dumplings ahead of time.Experiment with beer types. The beer flavor really comes through in the dish, allowing you to adjust the taste based on the drink you choose. A hefeweizen could deliver a nice wheat-y taste to the stew, while an ale will serve up a more bitter, aromatic taste. You can also use a non-alcoholic beer, if you prefer—this is really about the added flavor, not the alcohol.Related: I Mastered Julia Child’s Beef Bourguignon and It Was the Most Rewarding Meal I’ve Ever Made
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