This slow-cooked beef and kidney stew is the ultimate winter warmer to keep you toasty throughout the colder months. What’s more is this meal is loaded with Parmesan and thyme dumplings, for added heartiness.
To prepare the kidneys, remove any membranes and slice in half lengthwise. Remove the hard core with a small sharp knife and discard. Cut into small chunks and set aside.
Preheat the oven to gas 4, 180°C, fan 160°C.
Heat 1tbsp of the oil in a casserole dish, then add some of the beef and brown well. Remove with a slotted spoon and set aside in a dish. Repeat in batches, then add another 1 tbsp of the oil to the pan and brown the kidneys. Set aside with the beef.
Add the remaining oil to the casserole dish and cook the shallots and carrots on a medium heat for 5 minutes until browned, adding the garlic for the last minute. Sprinkle over the flour and stir well to coat.
Return the beef and its juices to the pan, along with the Worcestershire sauce, ale, stock and thyme, stir until combined and bring to the boil. Cover with a lid and place in the oven for 2 hours, until the meat is tender.
To make the dumplings, rub the butter into the flour until it resembles fine breadcrumbs. Stir through the Parmesan and add the milk. Mix with a knife to bring together, then shape into 8 small balls.
Remove the lid from the casserole dish and place the dumplings on the top. Return to the oven and cook for 20 minutes until the dumplings are golden brown and cooked through. Garnish with the thyme leaves.
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