One for the current cold weather:
2lb (900g) beef braising steak or shin beef
3 large British carrots cut into chunks
Half a bottle (ie. half a pint/500ml) strong beer like Black Sheep 'Riggwelter'
1 pint (500 ml) beef stock
1 tbsp tomato puree
Dash of Worcestershire Sauce
3 tbsp beef suet (although I always use vegetarian suet)
6 tbsp self raising flour
Good pinch dried herbs
Cold water to mix to a stiff paste
Cut off excess fat from the meat and cut into 1-inch cubes. Lightly dust with seasoned flour and place in a casserole dish or slow cooker. Add all other casserole ingredients.
Cook in a low oven (130 degree C) for around 3-4 hours or in a slow cooker on high for 6-7 hours.
Approx 40 minutes before the end of cooking (or one and a half hours in a slow cooker) add dumplings to casserole.
Serve with a selection of vegetables or in a giant Yorkshire pudding.
To be honest, this is really a glorified plain old stew/beef casserole - but the beer does add something extra!
Things I did: For two of us I halved the recipe - of course! The casserole was cooked in the oven, mostly as I remembered too late to set it going in the slow cooker. And we didn't have the giant Yorkshire puddings - much as I adore them it would have been waaaay too greedy to have dumplings plus Yorkshire pudding!
By the way, for those of you in the UK, have you seen the new 'Aunt Bessie's' boat shaped Yorkshire puddings? They are a brilliant way to cheat and make toad in the hole!
Have a lovely day - and those of you in the North especially, I hope you're coping with the snow. It did tickle me a bit this morning when I read that during the overnight blockage on the M6 motorway which stranded a lot of motorists, apparently a couple got out of their vehicle and built a snowman!