Beef & Ale Stew with Herb Dumplings
A deep, rich British stew with soft, fluffy dumplings on top.
Dark ale gives the gravy a malty depth. The long, slow cook makes cheap beef tender.
The dumplings go on for the last 25 minutes and steam in the lid of the pot.
Ingredients
Stew
Dumplings
Method
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Brown the beef
Toss the beef in the flour and season. Brown in batches in the oil in a large casserole for about 10 minutes. Set aside.
Timer: 10:00
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Soften the vegetables
Cook the onions and carrots for 8 minutes. Stir in the tomato purée.
Timer: 8:00
-
Braise
Return the beef, add the ale, stock and bay. Cover and cook in the oven at 160°C (140°C fan) for 2½ hours.
Timer: 2:30:00
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Make the dumplings
Mix the flour, suet, parsley and a pinch of salt. Add the water to make a soft dough and shape into 12 balls.
-
Add the dumplings
Sit the dumplings on the stew, cover and cook for 25 minutes more until risen and fluffy.
Timer: 25:00
Questions about this recipe
- Can I make this in a slow cooker?
Yes. Cook on low for 8 hours, then finish the dumplings in the oven for 25 minutes.