📝 About This Recipe
A quintessential British comfort classic, this slow-cooked stew features melt-in-the-mouth beef and root vegetables bathed in a rich, velvety ale gravy. The crowning glory is the traditional suet dumplings, which steam atop the stew to achieve a cloud-like lightness with a savory, herb-flecked crumb. It is a soul-warming dish that captures the essence of a cozy countryside pub on a misty afternoon.
🥗 Ingredients
The Stew Base
- 2 lbs Chuck Steak (cut into 1.5 inch cubes)
- 3 tablespoons Plain Flour (seasoned with salt and pepper)
- 2 tablespoons Vegetable Oil (for searing)
- 1 tablespoon Unsalted Butter
Vegetables and Aromatics
- 2 medium Yellow Onions (roughly chopped)
- 3 large Carrots (peeled and cut into thick rounds)
- 2 medium Parsnips (peeled and cut into chunks)
- 2 pieces Celery Stalks (sliced)
- 3 pieces Garlic Cloves (minced)
The Braising Liquid
- 3 cups Beef Stock (high quality or homemade)
- 1 cup Stout or Brown Ale (adds deep malty flavor)
- 1 tablespoon Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 3 sprigs Fresh Thyme
- 2 pieces Bay Leaves
Suet Dumplings
- 200 grams Self-Raising Flour (plus extra for dusting)
- 100 grams Beef Suet (shredded (vegetable suet also works))
- 1 tablespoon Fresh Parsley (finely chopped)
- 5-6 tablespoons Cold Water (as needed to form a dough)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low and slow temperature ensures the beef becomes incredibly tender.
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2
Toss the beef cubes in the seasoned flour until well coated. This helps thicken the stew later.
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3
In a large, heavy-based ovenproof casserole dish or Dutch oven, heat the oil over medium-high heat. Brown the beef in batches until deeply caramelized on all sides. Remove beef and set aside.
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4
Lower the heat to medium and melt the butter in the same pot. Add the onions, carrots, parsnips, and celery. Cook for 8-10 minutes until the onions are softening and taking on some color.
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5
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant. Pour in the ale to deglaze the pan, scraping up all the flavorful browned bits (fond) from the bottom.
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6
Return the beef to the pot. Add the beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a gentle simmer.
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7
Cover with a tight-fitting lid and transfer to the oven. Bake for 2 hours, checking once to ensure there is still enough liquid.
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8
While the stew is cooking, prepare the dumplings. In a bowl, mix the self-raising flour, suet, parsley, and a pinch of salt.
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9
Gradually add cold water, one tablespoon at a time, mixing with a knife until a soft, slightly sticky dough forms. Do not overwork the dough.
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10
With floured hands, roll the dough into 8-10 golf-ball-sized rounds.
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11
After the stew has cooked for 2 hours, remove it from the oven. Taste and adjust seasoning with salt and pepper. Remove the thyme sprigs and bay leaves.
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12
Gently place the dumplings on top of the stew, leaving a little space between them as they will expand.
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13
Replace the lid and return to the oven for a further 25-30 minutes. For 'crispy-top' dumplings, leave the lid off for the final 10 minutes.
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14
Remove from the oven when the dumplings are puffed up and cooked through. Let it rest for 5 minutes before serving to allow the sauce to settle.
💡 Chef's Tips
Always brown the meat in small batches; overcrowding the pan will cause the meat to steam rather than sear, losing depth of flavor. If you can't find beef suet, frozen grated butter can be used as a substitute for the dumplings, though the texture will be slightly different. For a richer gravy, add a teaspoon of instant coffee granules or a square of dark chocolate along with the stock. Don't lift the lid while the dumplings are steaming! They need that trapped steam to become light and fluffy rather than dense and chewy. If the stew is too thin after cooking, mix a little cornstarch with water and stir it into the liquid before adding the dumplings.
🍽️ Serving Suggestions
Serve in deep bowls with a side of buttery mashed potatoes to soak up the extra gravy. A side of steamed seasonal greens, like Savoy cabbage or kale, provides a fresh contrast to the rich meat. Pair with a pint of the same British Ale or Stout used in the recipe for a cohesive flavor experience. Top with a sprinkle of fresh horseradish for a spicy kick that cuts through the richness. Store leftovers in the fridge for up to two days; the flavors actually improve overnight!