You can't get more cosy than this beef stew (it's practically a

You can't get more cosy than this beef stew (it's practically a beef bourguignon tbh) with a four cheese and herb dumpling. Serve with an obnoxiously cheesy and buttery mashed potato. 🧡 (For the Stew) 200g Bacon Lardons (smoked) 4-5 large Shortribs 1 White Onion- finely chopped 1 Stick of Celery- finely diced 6 Garlic Cloves- finely chopped 2 Tbsp Plain Flour 3 Tbsp Tomato Puree 550ml Malbec 15 small shallots- peeled 650ml Beef Stock 60ml Brandy 1 Tbsp finely chopped Thyme 2 Bay Leaves Black Pepper and Flaked Salt to taste (Mushrooms) 300g Chestnut Mushrooms- halved 3 Garlic Cloves-chopped 40g Salted Butter 1 Tsp Freshly chopped Parsley 1 Tsp Finely chopped thyme Salt and Pepper (Dumplings) 180g Self Raising Flour 90g Suet 2 Handfuls of Pre-grated 4 Cheese 2 Tbsp Parsley 1 TBSP each Thyme, Chives & Rosemary 1 Tbsp Garlic Powder 5-6 Tbsp Water Salt Method ✨ 1)Sear the short-ribs in a well oiled hot heavy bottomed pot on all sides until a rich golden brown. Then remove from the pot. Next fry the bacon lardons until crispy on a medium heat. 2) Add the carrots and celery into the same pot as the bacon. Fry on a medium heat until softened. Add the short ribs back into the pot and add the flour so it coats everything. Add the rest of the ingredients and simmer away for 20 minutes. Meanwhile, heat together the ingredients for the garlic mushrooms in a frying pan and add on top of the shortrib Stew. 3) Cook on the stove on a low heat for a minimum of 3 hours until the shortrib is easily flaked off the bone. 4) Add all the dumpling ingredients together into a bowl, and roll out large balls (I got around 6-8). Place on top of your stew and pop the lid back on to steam. Remove the lid after 25 minutes- Serve. . . .                                                  

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Step 1

1)Sear the short-ribs in a well oiled hot heavy bottomed pot on all sides until a rich golden brown. Then remove from the pot. Next fry the bacon lardons until crispy on a medium heat.

Step 2

2) Add the carrots and celery into the same pot as the bacon. Fry on a medium heat until softened. Add the short ribs back into the pot and add the flour so it coats everything. Add the rest of the and simmer away for 20 minutes. Meanwhile, heat together the for the garlic mushrooms in a frying pan and add on top of the shortrib Stew.

Step 3

3) Cook on the stove on a low heat for a minimum of 3 hours until the shortrib is easily flaked off the bone.

Step 4

4) Add all the dumpling together into a bowl, and roll out large balls (I got around 6-8). Place on top of your stew and pop the lid back on to steam. Remove the lid after 25 minutes- Serve.