INGREDIENTS:
Beef & Ale Stew with Dumplings
800g stewing beef (diced or brisket), cut into chunks
2 tbsp plain flour
2 tbsp vegetable oil
2 onions, chopped
2 carrots, sliced
2 parsnips, sliced (optional but great for sweetness)
2 cloves garlic, crushed
2 tbsp tomato purée
500ml ale (such as London Pride or Old Speckled Hen)
500ml beef stock
2 tsp Worcestershire sauce
2 bay leaves
1 tsp fresh thyme (or ½ tsp dried)
Salt and black pepper to tasteFor the dumplings:
100g self-raising flour
50g suet (vegetarian or beef)
1 tbsp chopped parsley (optional)
A pinch of salt
About 5 tbsp cold water
Reasons Why People Love Our Beef and Ale Stew with Dumplings
✅ Comfort in a bowl: Tender slow-cooked beef and rich ale gravy create a warming, hearty meal that’s perfect for chilly autumn evenings.
✅ Homemade satisfaction: Fluffy, golden dumplings soak up every bit of flavour, making each bite comforting and deeply satisfying.
✅ Simple and rewarding: Easy to prepare with everyday ingredients, this classic British stew delivers rich, slow-cooked taste with minimal effort.
Cooking Instructions
1. Preheat the oven to 160°C (140°C fan) or gas mark 3.
2. Coat the beef in the flour and season with salt and pepper. Heat the oil in a large ovenproof casserole dish and brown the beef in batches. Remove and set aside.
3. Add the onions, carrots, and parsnips to the same pan and cook for 5 minutes until starting to soften. Stir in the garlic and tomato purée, cooking for another minute.
4. Pour in the ale, scraping the base of the pan to lift all the caramelised bits, then add the stock, Worcestershire sauce, herbs, and browned beef. Stir well and bring to a simmer.
5. Cover and transfer to the oven for 2½ hours, or until the beef is tender and the sauce has thickened.
6. Make the dumplings: In a bowl, mix the flour, suet, salt, and parsley. Gradually add the water until you have a soft dough. Divide into 8 small balls.
7. Place the dumplings on top of the stew, cover, and cook for 20 minutes. Remove the lid and cook uncovered for another 10 minutes to brown the tops.
8. Serve hot, spooning generous helpings of stew and dumplings into bowls. Pair with buttery mashed potatoes or seasonal greens for the ultimate comfort meal.
Tips & variations
- Enhance the flavour: Use a dark, malty ale or stout for a deeper, richer gravy. For a milder taste, choose a lighter ale or even replace half the ale with extra beef stock.
- Add more vegetables: Swede, turnip or leeks work beautifully in this stew and add extra sweetness and texture.
- Make it extra indulgent: Stir in a spoonful of wholegrain mustard or a splash of red wine vinegar before serving to lift the flavours.
- For a quicker version: Use a pressure cooker or slow cooker to reduce cooking time while still achieving that tender, fall-apart beef.
- Crispy dumpling tops: Remove the lid for the last 10–15 minutes of cooking so the dumplings turn golden and slightly crisp on top.
Nutritional Information (per serving)
Calories: 610 kcal
Protein: 38g
Fat: 28g
Saturated Fat: 10g
Carbohydrates: 42g
Sugars: 7g
Fibre: 4g
Salt: 1.9g
Frequently Asked Questions
1. Can I make Beef and Ale Stew in advance?
Yes, it actually tastes even better the next day. The flavours deepen as it rests, so you can cook it ahead, cool it completely, and refrigerate for up to two days. Reheat gently on the hob or in the oven before serving.
2. What’s the best ale to use for this stew?
Choose a medium or dark ale like London Pride, Old Speckled Hen, or Newcastle Brown Ale for a rich, malty flavour. Avoid overly bitter beers, as they can make the gravy too sharp.
3. Can I freeze Beef and Ale Stew with Dumplings?
You can freeze the stew, but it’s best to freeze it without the dumplings. Reheat the stew thoroughly, then make fresh dumplings and cook them on top before serving.
4. How do I thicken the gravy if it’s too thin?
If your gravy is too runny after cooking, remove the lid and simmer uncovered for 10–15 minutes to reduce it. Alternatively, mix 1 tbsp of cornflour with cold water and stir it in before reheating.
5. Can I make this recipe in a slow cooker?
Absolutely. Brown the beef and vegetables first for flavour, then transfer everything to a slow cooker with the ale, stock, and herbs. Cook on low for 7–8 hours or high for 4–5, adding the dumplings for the final hour.
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About the Author.
R Owton Wholesale Butchers
Traditional Family ButchersThe Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.
