Beef & Ale Stew with Herb Dumplings
A deep, rich British stew with soft, fluffy dumplings on top.
- Confident
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 under the lid of the pot.
Ingredients
Stew
Dumplings
Method
-
Heat the oven
Heat the oven to 160°C (140°C fan).
-
Brown the beef
Toss the beef in the flour with salt and pepper. Brown in batches in the oil in a large ovenproof casserole for about 10 minutes. Set aside.
Timer: 10:00
-
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 for 2½ hours.
Timer: 2:30:00
-
Make the dumplings
Mix the flour, suet, parsley and salt. Add the water to make a soft dough and shape into 12 balls.
-
Add the dumplings
Remove the bay leaves. If the stew looks dry, add a splash of water. Sit the dumplings on top, cover, and return to the oven for 25 minutes until risen and fluffy.
Timer: 25:00
-
Serve
Taste the gravy and add salt and pepper if needed.
Questions about this recipe
- Can I make this in a slow cooker?
Yes. Cook on low for 8 hours, then move the stew to an ovenproof dish, add the dumplings, and bake covered at 180°C (160°C fan) for 25 minutes.
