My photos slideshow:
I shared the recipe for McCormick’s Herb Chicken & Potatoes last week and this week I am sharing the other recipe I was sent by McCormick – the Beef Brew with Herb Dumplings. Once again, McCormick sent me all of the ingredients to cook this in that adorable red shopping basket.
- 2 tbsp oil
- 500g beef, cubed
- 1 onion, peeled and sliced
- 2 carrots, sliced
- 2 tbsp plain flour
- 375ml beer (dark ale)
- 250ml beef stock
- 2 tbsp tomato paste
- 3/4 cup self-raising flour
- 50g butter, chopped,
- 1/2 tsp salt + a pinch of salt
- 1/2 tsp pepper
- 1 x 7g McCormick® Recipe Creations™ Beef Brew with Herb Dumplings
- * 1 tsp minced McCormick® Garlic
- * 1 tsp McCormick® Paprika
- * 1 tsp McCormick® Marjoram leaves
- * 1 tsp ground McCormick® Sage
- * 1/2 tsp McCormick® Rosemary leaves
- * 1 tsp McCormick® Thyme leaves
- Preheat oven to 170ºC.
- Heat oil in a large oven proof saucepan or stove top casserole dish, add beef and brown over medium - high heat. Remove from pan and set aside.
- Add onions, carrots, plain flour and Garlic to the pan and sauté until onions are softened and opaque.
- Stir in beer, beef stock, tomato paste, Paprika, Marjoram, Sage, salt and pepper and return meat to pan and mix well. Cover with lid and cook in oven for 1 1/2 hours.
- After 1 1/2 hours remove pan from oven. In a mixing bowl combine self-raising flour, butter, pinch of salt, Rosemary, Thyme and 1/4 cup water to form a sticky dough. Roughly shape 8 equal sized balls and spoon dough balls on top of casserole. Cover and cook for a further 15 - 20 minutes.
- Serve Beef Brew with creamy mash and steamed broccoli.
I actually cooked this recipe twice – once just for Mr Monkey, Lily and myself and then once for my parents and Lily. The end result was pretty much the same both times (except I doubled the dumpling mixture the second time). The photos in the slideshow above are from the second cooking.
This was a really yummy, hearty recipe – perfect for this type of weather lately. I followed the recipe and cooked it in the oven but it would be a perfect slow cooker recipe. You’d simply brown the meat off first, saute the carrot etc and then add it all to the slow cooker. I’m not sure how long you’d cook it in the slow cooker but you could probably follow the recipe if you use the “high” setting on the slow cooker (check your slow cooker instructions if you’re unsure). Add the dumplings like you would in the recipe and done!
The meal went down really well with the family – Mum loved the dumplings and was impressed with the use of paprika – she said she wouldn’t have thought to use it in a stew. Dad loved how tender the meat was. Lily ate all of her meat plus some of Dad’s so I think that mean’s she liked it! Mr Monkey liked it and so did I, but I did find the flavour very strong and could only eat a small amount.
I think next time I’d try it in the slow cooker, using the McCormick herbs that we have in the cupboard.
Disclaimer: This is a sponsored post and McCormick also provided all of the ingredients to cook this meal. However, I cooked the meal with my own hands (and a bit of help from Lily) and all opinions are my own.