Beef Casserole with Herby Potato Dumplings
1½ pounds boneless stew beef, cut into 2-inch chunks
2½ tablespoons all-purpose flour
sea salt and freshly ground black pepper
5 tablespoons butter
8 shallots, peeled and left whole
1½ cups diced pancetta
2 garlic cloves, crushed
2¾ cups white mushrooms, quartered
²/³ cup whole peeled chestnuts, coarsely chopped
1¾ cups Irish stout
¾ cup hot beef stock
1 teaspoon finely chopped thyme leaves
2 tablespoons grated dark chocolate
FOR THE HERBY POTATO DUMPLINGS
2¼ pounds potatoes, peeled
5 tablespoons butter
2 tablespoons finely chopped
1 tablespoon finely chopped sage
1 tablespoon finely chopped
1²/³ cups all-purpose flour, plus extra for dusting
FOR THE ROUX
3 tablespoons butter
¹/³ cup all-purpose flour
Preheat the oven to 275°F. Place the beef in a large bowl, sprinkle with the flour, and season with salt and pepper. Toss to coat.
Place a Dutch oven over medium heat and melt half the butter. Add all the beef and cook, stirring occasionally, for about 5 minutes until browned.
Transfer the beef to a bowl.
Add the shallots and pancetta to the pot and cook for 5 minutes. Increase the heat to get the pancetta really crispy and the shallots golden brown. Transfer the shallots and pancetta to the same bowl as the beef. Add the remaining butter to the pot, then stir in the garlic, mushrooms, and chestnuts and cook
for 3 minutes.
Return all the browned ingredients to the casserole dish, pour in the stout and stock, and stir in the thyme and chocolate. Bring to a boil, then cover the casserole dish with the lid, transfer to the oven, and cook for 1 hour.
Meanwhile, make the dumplings: Place the potatoes in a saucepan and fill halfway with water. Cover with a lid and bring to a boil, then reduce the heat and simmer for 30–35 minutes or until the potatoes are completely cooked.
Drain the potatoes and transfer to a bowl. Season, add the butter and finely chopped herbs, and mash well. Add the flour and stir to combine. Dust your hands with flour, then shape the potato and herb mixture into dumplings slightly smaller in size than a tennis ball. You should be able to make six.
Before you add the dumplings to the stew, make the roux: Once the casserole has cooked for an hour, remove from the oven. Melt the butter in a small saucepan over medium heat, stir in the flour, then gradually strain all the liquid from the casserole into the roux, whisking constantly, and cook until the sauce is thick and smooth. Pour the sauce back into the casserole.
Arrange the herby potato dumplings on top of the stew so that it is completely covered, return to the oven without the lid, and bake for 35 minutes. Serve.
Guinness Caramel Tiramisu
3 egg yolks
½ cup superfine sugar
1¾ cups mascarpone cheese
14 Savoiardi ladyfingers
½ cup cold strong coffee or espresso
1¹/ ³ cups cocoa powder
FOR THE GUINNESS CARAMEL
¾ cup superfine sugar
½ cup water
4 tablespoons unsalted butter
½ cup half-and-half
½ cup Guinness
Place the egg yolks and superfine sugar in a large bowl and use a hand blender to whisk together until pale and thick. Add the mascarpone and whisk slowly until the mixture is pale and smooth.
To make the Guinness caramel, add the sugar and water to a saucepan, place over low heat, and stir until the sugar has dissolved. Increase the heat to high and cook for 12–14 minutes, or until the syrup is light golden brown in color.
Stir in the butter and cook for another 2–3 minutes or until the mixture is a caramel consistency. Stir in the cream and Guinness, then reduce the heat and simmer for 10 minutes, or until the caramel is a thick consistency.
Dip the ladyfingers into the cold coffee and then place straight into four cocktail glasses to create the base layer. Alternatively, arrange the coffee-dipped ladyfingers in a large glass bowl to make one large tiramisu.
Spoon half the mascarpone mixture over the ladyfingers, followed by a layer of the Guinness caramel and a sprinkle of cocoa, and then another layer of the remaining mascarpone mixture and Guinness caramel.
Finish with a layer of cocoa on top. Cover and chill for an hour before serving.