35min 4 ppl
Beef and Dumplings
190 minutes
4 people
Hardover 60 min or 12+ steps
190 min · 11 steps
Hard: over 60 min or 12+ steps
820 kcalper person
Protein 54g
Carbs 58g
Fats 38g
About this dish
A long-braised beef stew built on deeply caramelised onions and a flour-thickened stock, crowned with suet dumplings that steam to a fluffy, cloud-like finish — the suet is non-negotiable for that signature light-yet-rich crumb.
Allergy Info
Gluten, Celery, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- Onionsfinely diced2 medium
- Carrotscut into 2 cm chunks3 medium
- Celery stalkscut into 2 cm chunks3 stalks
- Garlic clovesminced4 cloves
- Fresh thyme sprigs4 sprigs
- Fresh thyme leaves1 tsp
Meat & Poultry
- Beef chuckcut into 4 cm cubes900 g
- Shredded beef suet90 g
Tins & Jars
- Tomato paste2 tbsp
- Dark ale or stout250 ml
- Good-quality beef stock700 ml
Dried Goods
- Plain flour2 tbsp
- Self-raising flour180 g
- Cold water120 ml
Spices & Seasonings
- Fine sea salt1 tsp
- Freshly ground black pepper1 tsp
- Bay leaves2 leaves
- Fine sea salt1 tsp
Oils & Condiments
- Beef dripping or neutral oil3 tbsp
- Worcestershire sauce1 tbsp
Utensils
- Large heavy-based casserole or Dutch oven
- Mixing bowl
- Meat thermometer
- Paper towels
- Fork
- Wooden spoon
- Plate
Method
1
Pat the beef cubes dry with paper towels. Toss them with the plain flour, 1 tsp salt, and black pepper until evenly coated, shaking off any excess.
Approx. 5 minutes
2
In a large, heavy-based casserole or Dutch oven, heat 2 tbsp of the dripping over high heat until shimmering and just beginning to smoke. Sear the beef in two batches, turning every 2 minutes, until a deep mahogany crust forms on all sides — about 8 minutes per batch. Transfer to a plate.
Approx. 18 minutes
3
Reduce the heat to medium-low and add the remaining 1 tbsp dripping. Add the diced onions and cook, stirring occasionally, for 18–20 minutes until they are soft, golden, and deeply caramelised.
Approx. 20 minutes
4
Add the garlic and tomato paste to the onions and cook, stirring constantly, for 2 minutes until the paste darkens slightly and smells fragrant.
Approx. 2 minutes
5
Pour in the ale and scrape up every browned bit from the base of the pot. Simmer for 3 minutes until the liquid reduces by half.
Approx. 3 minutes
6
Return the seared beef to the pot along with the carrots, celery, beef stock, bay leaves, thyme sprigs, and Worcestershire sauce. Bring to a boil, then reduce the heat to its lowest setting, cover, and braise for 90 minutes until the beef is very tender and yields easily to a fork. Verify the beef has reached an internal temperature of at least 90°C (194°F) with a meat thermometer for full collagen breakdown.
Approx. 92 minutes
7
While the stew finishes braising, make the dumpling dough: combine the self-raising flour, suet, 1 tsp salt, and thyme leaves in a bowl. Add the cold water and stir with a fork until a shaggy, just-combined dough forms — do not overwork it.
Approx. 5 minutes
8
Shape the dough into 8 equal balls with lightly floured hands and set aside.
Approx. 3 minutes
9
Uncover the casserole and increase the heat to medium so the stew is at a steady, gentle simmer. Arrange the dumplings on top of the stew, spacing them apart to allow for expansion.
Approx. 2 minutes
10
Cover the pot and cook for 20 minutes without lifting the lid — the trapped steam is what makes the dumplings rise and turn fluffy.
Approx. 20 minutes
11
Uncover and cook for a further 5 minutes to set and lightly colour the dumpling tops. Remove the bay leaves and thyme sprigs, taste the stew for seasoning, and serve immediately straight from the pot.
Approx. 5 minutes
