Beef & Ale Stew with Dumplings

Beef & Ale Stew with Dumplings
22nd July 2021 Phil
Beef & Ale Stew and Dumplings

A classic winter warmer that’s always a family favourite.


  • 680g boneless shin of beef steak, cut in 3

  • 50g Butter

  • 5 cl cooking oil

  • 60 gr flour

  • 2 onions roughly diced

  • 1 turnip cut into large cubes

  • 2 carrots cut into sections

  • 2 stalks of celery, chopped

  • ½ a small swede cut into large cubes

  • 1 Bouquet garni made with 2 bay leaves and 5 spring of thyme

  • 2 cloves of garlic chopped roughly

  • 400 ml of ale

  • 400 ml vegetable stock

  • 1 tsp chopped flat-leaf parsley

  • Salt and pepper to your taste

For the dumplings:

  • 150 g self-raising flour

  • 75 g suet

  • 120 ml of water

  • Salt and pepper to taste


  1. Preheat the oven to 165 °C (325 °F).

  2. In a large ovenproof pot hear the butter and oil and brown the meat.

  3. Season with salt and pepper. Reserve the meat on the side.

  4. In the same pot, brown the onion and garlic until golden and add them to the meat.

  5. Lightly brown your vegetables (Add more oil as needed).

  6. Sprinkle with flour and mix well.

  7. Deglaze with the ale, add the bouquet garni and bring to a boil while stirring.

  8. Return the meat, onions and garlic to the pot.

  9. Add the stock, turnip. Lightly season with salt.

  10. Cover and bake for 2 ½ hours.

Making the dumplings:

  1. Sift the flour into a large bowl and stir in the suet. Add the seasoning and the chopped parsley.

  2. Pour the cold water and stir to make a soft (and slightly sticky) dough.

  3. Pinch off walnut-sized pieces of the dumpling dough, gently roll into a ball

  4. Add your dumpling and cook for a further 20 minutes (cover for more fluffy dumpling or don’t cover for golden ones)