A couple of weeks ago, I ventured off to London town to see some friends, and A Man collected me from the station on my return. Little did I know, but he had cooked a beef and ale stew with dumplings for when I got back 🙂
There was plenty leftover, so some went in the freezer and some was cooked in this potato pie-type creation in the oven. Nothing like a hot-pot really, as it was neither made from mutton nor lamb, and the potato layer only covered the top rather than being layered throughout the dish like a lasagne, but it looked like it from the outside.
Beef Stew Not-Pot
Diced braising steak
Salt and Pepper
Beer or Ale
Potatoes, thinly sliced
- Chop all the veg into large chunks. Fry the onion and garlic in a little oil and place in slow cooker with the other veg.
- Warm a little beer in the garlic pan. Coat the beef in seasoned flour and poach in the beer. Add to the slow cooker with the stock and enough beer to cover. Cook for several hours until the meat and veg can be cut with a spoon. Season if necessary.
- Thicken the stew with cornflour mixed with cold water. Place the stew in an ovenproof dish.
- Boil the potato slices in water for a couple of minutes until starting to soften. Layer over the top of the stew and cook in a hot oven until golden brown and crispy.