EquipmentHeavy ovenproof casserole, approximately 5 litres, with a lid.
Ingredients
- For the dumplings
0 of 17 ready
Method
- Heat the oven to 160°C (140°C fan).
- Brown the seasoned beef thoroughly in batches and transfer to a plate.
- Add the onions, carrots and celery and cook for about 10 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually add the ale, followed by the stock and Worcestershire sauce.
- Add the thyme and bay leaf and return the beef.
- Cover and braise for about 2 hours 15 minutes.
- Mix the flour, suet, parsley and salt. Add enough cold water to make a soft but manageable dough.
- Form into 8 dumplings without overworking them.
- Sit the dumplings on top of the stew, leaving a little space between them.
- Cover and cook for 20 minutes.
- Remove the lid and cook for another 10-15 minutes until the tops are lightly browned.
Top tip
Handle dumpling dough as little as possible. Overworking it develops the flour and produces heavy dumplings.
Serve with
Buttered Greens with Garlic & Lemon.
Allergen note
Contains wheat or gluten and celery. Worcestershire sauce generally contains fish. Check the ale, stock, Worcestershire sauce and packaged suet for additional allergens.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours, or freeze. Reheat only once and until the stew and the centres of the dumplings are steaming hot throughout.
