Beef & Bean Stew is simple comfort food for chilly days & nights - and even better with fluffy suet dumplings on top. Instructions include making in the oven and also in an Instant Pot which will reduce the cooking time considerably.
In a large frying pan (or using the Saute function on an Instant Pot [IP] electric pressure cooker), heat 1 tbsp of the olive oil.
When the oil is hot, add the smoked bacon pieces and cook until well browned (approx 10 min).
Remove the bacon from the pan or IP, leaving the fat behind.
If cooking the stew in the oven transfer the bacon to a casserole dish and preheat the oven to 140C/120C fan/Gas ½
If using an IP transfer the bacon to a plate.
Add the butter to the frying pan or IP and heat it.
In a large container, season the flour sparingly with salt & plenty of black pepper. Tip in the diced beef and stir/shake until the meat is lightly coated in flour.
In batches, brown the meat all over in the oil and butter. Transfer the browned beef to the casserole dish or plate to join the bacon. Add more olive oil as you go if needed.
When all the meat has been browned and set aside, add the onion, carrot, celery and garlic to the fat. Season with a pinch of salt and some black pepper. Saute, stirring regularly, until softening and starting to brown (10-15 min).
If cooking the stew in the oven
Transfer the softened vegetables to the casserole dish with the bacon and browned meat. De-glaze the frying pan with 200ml of the beef stock, scraping up any browned bits from the bottom of the pan. Tip it all into the casserole dish, along with the rest of the beef stock, the drained cannellini beans and the rosemary. Stir well.
Bring the stew to a boil on top of the stove then put in the preheated oven with a tight fitting lid on. Cook until the beef is very tender (2-3 hours). Taste and add more seasoning if needed.
If using an IP
Pour all of the beef stock into the IP, over the vegetables. Stir well, scraping up any browned bits from the bottom of the pot. Stir in the drained cannellini beans, the rosemary, the browned bacon and the beef.
Press the Keep Warm/Cancel button, lock on the IP lid and make sure the lever is pointing to 'Sealing'. Press the Manual button then use the + / - buttons to set the time to 40 minutes.
Leave until the time has elapsed and the indicator has counted down to zero. Switch off and leave until the pressure has naturally released. Switch the lever to 'venting' then carefully remove the lid. If the beef is not completely soft, cook for a further 5 minutes then check again. Taste and add more seasoning if needed.
NOTE stew can be cooled then refrigerated or frozen at this stage.
Combine the self raising flour, a pinch of salt and the suet (plus the herbs if using) in a bowl.
Sprinkle a few tablespoons of cold water over, then bring the mixture together into a soft dough, first using a round-bladed knife then your hands. Add more water if needed and handle as gently as possible.
Lightly roll into 8 or 12 dumplings.
If cooking in the oven (or reheating on top of the stove)
With the stew at a low simmer, drop in the dumplings, replace the lid, and leave to cook for 10-20 minutes either in the oven or on top of the stove.
If you used an IP to cook the stew I recommend transferring the stew to a casserole dish or saucepan and cook the dumplings in the oven or on top of the stove as above.
When the dumplings are risen, look fluffy and cooked all the way through, sprinkle over the chopped parsley and serve the stew and dumplings in individual bowls.
Serve with extra vegetables if liked.