Beef Stew and Dumplings
One for a cold Cumbrian night…
I’ve put a new menu in the downstairs bar and brasserie in our hotel in the Lake District, it will run until early to mid Spring when the weather (I hope) will warm up a bit. One dish that is already proving to be a winner is our beef and carrot stew which we serve with baked herb dumplings and a great big dollop of bubble and squeek. It’s the ideal dish for a cold Cumbrian winters evening, rich with local ale, fragrant with fresh thyme and bay leaves, the bubble and squeek mops up all of the sauce and it’s classic English cookery without the frills.
I’ve talked about baked dumplings before, I cook them at home because I have a rather unhealthy addiction to them, I can’t eat one, I need six to satisfy my suet lust!
I suppose the real point to this dish is twofold; it’s a great dish in its own right and secondly I feel that I should be able to put a dish like this on the menu regardless of how new and trendy the new eaterie is. There has to be a place for this kind of food.
What do you think?……
Miles,
Let them eat suet, that’s what I say! Locals will love this menu and so will any visitors I imagine. This is what eating in a Brasserie in this country should be all about.
Cid
February 27, 2009 @ 8:00 am
Chef !
that’s the kind of thing I’d want to eat in The Lakes, anywhere come to think of it !
Well Played Sir !
Rod
February 27, 2009 @ 9:25 am
Miles,
And so say all of us! Fabulous food, I would choose that too after a good hike. Coming to think of it, even a shopping hike!
Spooky post, however, as it is on my menu this week
Elsie
February 27, 2009 @ 10:09 am
Every menu should include one version of comfort food — that’s what this is. It is our rendition of chicken and dumplings, macaroni and cheese, a pot pie, or meatloaf. One of my favorite fancy restaurants here serves all kinds of foo-foo bistro-type foods, but they always have one comfort food choice on the menu. Meatloaf and mashed potatoes or something like that. It’s interesting how many people opt for that, especially during stressful times like these.
By the way, Miles, bubble and squeek hasn’t taken the US by storm yet, but when it does, I’ll be able to say I know where it came from.
:-)
Melissa
P.S. I threw down a challenge on your last post and it appears that GDave jumped at the chance. Should I email you my photo of wilderness stone work?
February 27, 2009 @ 12:06 pm
I have made those dumplings many times since you shared that recipe with us - thank you again. As for comfort food - we always have a simple herb roasted chicken (the sides change with seasonality) and another dish depending upon season. Right now it is a braised short rib with root veggies and a crusty baguette for sopping up all the jous. The short ribs sell out with regularity on particularly cold nights. I have been looking for Bateman’s over here - no such luck yet - but I bet it’s the foundation of your stew. Looks delicious.
February 27, 2009 @ 1:39 pm
I also am a big dumpling addict and I would pick this dish over others any day. Dumplings…mmmmm I like the soggy ones and the crunchy ones.
February 27, 2009 @ 6:04 pm
Miles,
I always love how glossy your gravies and sauces look. You’re absolutely right, this is classic English fayre, proper sticks to yer ribs, it does. I absolutely adore my Mum’s dumplings.
Bubble and squeek up here in Scotland is known as rumbledethumps. (I love that word!) Just thought I’d throw that in for a bit of extra educational value.
GDave
February 27, 2009 @ 6:05 pm
Cid,
Reckon you’re right, it’s a big hit already.
Miles
February 27, 2009 @ 6:12 pm
Rod,
Thanks, I’m thinking that you’re going to get the lion’s share this Sunday
Miles
February 27, 2009 @ 6:13 pm
Elsie,
It is perfect fodder for a post walk on the hill tops or in the shopping malls.
Good luck with yours
Miles
February 27, 2009 @ 6:14 pm
Melissa,
Go for it, give Greedydave something to chew on
Miles
February 27, 2009 @ 6:19 pm
Dave,
Glad to hear you’re enjoying them, Bateman’s is my brew of choice in Lincolnshire and there are some fine ones to chose from in Cumbria.
The ribs sound great.
Miles
February 27, 2009 @ 6:21 pm
Greedydave,
I love that description, that’s a new one on me for sure!
Miles
February 27, 2009 @ 6:22 pm
Sharon,
Baked or cooked in the stock, either way I don’t care, I like to have plenty of choped herbs in mine though, makes all the difference in a stew.
Miles
February 27, 2009 @ 6:23 pm
Miles
Sharon’s got a good point, I’m the same on the rare times I have them I like both those crispy on top and those gooey inside the stew.
How about having both in the same dish, some inside some on top or am I just being greedy
Greedy Rod (no relation to Greedy Dave)
February 27, 2009 @ 8:55 pm
Rod,
Sharon’s a Yorkshire lass, she knows her dumplings
Bet you hog all of the dumplings this weekend!
Miles
February 27, 2009 @ 9:05 pm
Rod
I don’t think you are being greedy asking for both.. why not I do both because I can never make up my mind. another good tip about making dumplings..always invite a friend to tea who does not like them, then you don’t have to share either.
February 27, 2009 @ 9:19 pm
Sharon
Better not invite me round then - it’ll end up in a fight
Cheers
Rod
February 28, 2009 @ 10:08 am