Steak and Ale Sourdough Dumpling Pot Pie
Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 6.
Featuring: Pingle’s Farm Sourdough Starter Flakes and Demi-Glacé
1 1/2 lbs (680g) stewing beef
2 tbsp all-purpose flour
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, thinly sliced
2 tbsp fresh rosemary leaves (from about 3 sprigs of rosemary)
1 tbsp tomato paste
16 oz (473ml) can of ale or dark beer
1/4 cup Pingle’s Farm Demi-Glacé
1 cup peas
● Evenly coat beef with flour and season well with salt and pepper.
● Heat olive oil in a sauce pot over high heat. Working in batches, add beef in a single layer and brown on all sides, then transfer to a dish and set aside.
● Reduce heat to medium, add onion, garlic and rosemary leaves and cook until onion becomes translucent and garlic and rosemary are fragrant. Stir in tomato paste and cook for 1 minute, then pour in ale and, using a wooden spoon, scrape up any brown bits from the bottom of the pot.
● Increase heat to high and bring mixture to a boil, then add demi-glacé and stir until dissolved. Add in reserved beef, cover, reduce heat to low, and cook until beef is tender, about 90 minutes.
● Remove lid and increase heat to medium-high and simmer until sauce has thickened, about 15 minutes. Remove pot from heat and stir in peas.
● Preheat oven to 400°F
● Place stew into an 8x8-inch casserole dish. Pour sourdough dumpling topping (see recipe below) in a thin, even layer over top and bake on a parchment lined baking sheet until stew is bubbling and topping is golden brown, about 30 minutes. Let stew rest for 15 minutes before serving.
Sourdough Dumpling Topping:
1 cup Pingle’s Farm Fresh Sourdough Starter
2 large eggs
● Whisk together sourdough starter and eggs until combined and season to taste with salt and pepper. Pour over any of your favourites stews or braises to make a dumpling topped pot pie. Recipe can be halved for smaller sized baking dishes.