Beef and Ale Stew with Dumplings
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 25 mins
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Servings
4 people
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Calories
667 kcal
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Course
Main Course
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Cuisine
British
Beef and Ale Stew with Dumplings
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Perfect for chilly winter nights, this easy peasy Beef and Ale stew with Dumplings is a total comfort food classic – the edible equivalent of a great big hug!
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Ingredients
Beef and Ale Stew
- 2 medium onions sliced
- 600 g stewing beef cubed
- 250 ml ale (I used Sussex Gold)
- 250 ml beef stock (I used a Kallo Organic cube and boiling water)
- 2 bay leaves
- 1 tablespoon thyme leaves
- salt and pepper to taste
- 100 g mushrooms chopped into bite-sized pieces
- 2 medium carrots peeled and chopped into bite-sized pieces
- ½ a small swede (rutabaga) peeled and chopped into bite-sized pieces
Dumplings
- 150 g self-raising flour
- 75 g suet (I use Atora)
- small pinch of salt
- cold water
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Instructions
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Drizzle 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the onions and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
- Turn up the heat, add the beef and cook for 3 minutes, stirring constantly, until the beef is lightly browned.
- Next add the ale and beef stock, thyme and bay leaves, plus salt and pepper to taste. Bring to the boil, cover with a lid, then put the stew into your preheated oven for 2 hours 20 minutes.
- After the stew has been in the oven for just over 2 hours heat a drizzle of olive oil in a frying pan and add the mushrooms, swede and carrots. Fry on a medium-high heat until lightly browned then add to the stew. Put the stew back in the oven for a further 20 minutes.
- Next make the dumplings: place the flour, suet and salt in a bowl and mix together. Add cold water a drop at a time until the mixture comes together into a dough. Divide the dough into 12 and roll each piece into a ball.
- After the stew has been in the oven for a total of 2 hours 40 minutes, remove the stew from the oven and place the dumplings on top of the stew – try to spread them out evenly. Replace the lid and then cook the stew for a final 20 minutes (3 hours in total).
- Serve just as it is or with green veg and either ale or red wine. Enjoy!
Notes
- If you don’t own an ovenproof saucepan or cast iron casserole dish, simply cook the stew in a regular saucepan up until it has to go in the oven and then transfer the stew into a regular lidded casserole dish before placing in the oven. Add on an extra 5 minutes cooking time to allow for the fact that the casserole dish will need extra time to heat up.
- If you can't get hold of suet, use the same quantity of butter instead.
- Suitable for freezing. (Freeze dumplings and stew separately)
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
667kcal
(33%)
Carbohydrates
43g
(14%)
Protein
49g
(98%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Cholesterol
129mg
(43%)
Sodium
212mg
(9%)
Potassium
918mg
(26%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5180IU
(104%)
Vitamin C
21.3mg
(24%)
Calcium
70mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 43g | 14% |
| Protein | 49g | 98% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 129mg | 43% |
| Sodium | 212mg | 9% |
| Potassium | 918mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5180IU | 104% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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