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1
Preheat oven to gas mark 5.
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2
Don't worry if you miss out this first step because of time.
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3
You will still get a good stew and sometimes it not practical nor to have enough room in the fridge to do this- Marinate the braising steak in the bourbon and Guinness for 4 hrs to overnight.
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4
Drain the steak from the marinade if using.
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5
If not, keep the bourbon and Guinness to one side to add to stew liquid.
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6
Pat the beef down with kitchen paper and toss in the flour mixed with salt and pepper until lightly coated.
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7
Heat the olive oil in a large frying pan.
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8
Add the bacon and cook for approx 5 minutes.
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9
Remove bacon leaving fat and oil, then add the meat in batches leaving for at least 30 second before turning the beef to allow a good brown crust to seal it (extra flavour for later in the stew.
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10
Cook for about 3-5 minutes until browned all over but not cooked.
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11
Place the bacon meat and oils into a large casserole dish.
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12
Add the chunky sliced veg LEAVING OUT MUSHROOMS, bourbon and Guinness, bouillon cubes, sugar, herbs and tomato paste.
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13
Top up with hot water if necessary.
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14
Cover with lid or foil depending on what you have got.
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15
Put in middle shelf of oven for approx 1.5- 2 hours.
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16
Place a large pan of kettle boiled water onto stove.
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17
Season with a a teaspoon of salt.
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18
Add potatoes.
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19
Ten minutes after potatoes have been on, add the kale or cabbage to the pan and cook for further 10 minutes until tender.
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20
Mash with milk and butter until creamy, adding more salt if you want.
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21
Mix in nutmeg; place lid on top to keep warm.
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22
Prepare the dumplings: Rub together the margarine, flour, salt, herbs and baking powder until it resembles breadcrumbs.
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23
If using cheese, add at this stage.
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24
Mix in a little water at a time using a knife until the mix forms a dough.
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25
Pinch out clumps of dough and roll into balls.
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26
Half an hour before you are ready to serve, remove lid and check consistency and flavor, adding mushrooms more salt pepper sugar as desired.
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27
If consistency is too thin, add gravy granules.
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28
If too thick, add a little more water.
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29
Place dumplings on top of stew and and put back in oven uncovered for half an hour.
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30
When you take it out, your stew should be thick but with enough juice to soak up your mash and your dumplings should be golden and fluffy.
