Beef & Ale Stew with Mustard Dumplings
A hearty beef stew with ale and mustard dumplings, perfect for a comforting meal.
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- •Stew steakseasoned with flour
- •1 tbsp Flourfor seasoning steak
- •Carrotscut similar size to beef
- •Pearl onionswhole
- •2 cloves Garlic
- •1 tsp Thyme
- •2 Bay leaves
- •1 tbsp Oil
- •500 ml Beerfor deglazing
- •3 tsp Tomato puree
- •500 ml Beef stock
- •200 g Self-raising flourfor dumplings
- •100 g Suetfor dumplings
- •2 tbsp Grain mustardfor dumplings
- •1 tbsp Parsley(optional)chopped, for garnish
- 1
Season the stew steak with flour.
1 min
- 2
Cut carrots to similar size as beef chunks.
2 min
- 3
Add pearl onions and garlic to the mix.
1 min
- 4
Add thyme and bay leaves.
1 min
- 5
Heat oil in a pan and brown the beef.
5 min
- 6
Add carrots, garlic, and onions to the pan.
2 min
- 7
Pour in beer to deglaze the pan.
1 min
- 8
Add tomato puree and beef stock, mix well.
2 min
- 9
Cover and cook in the oven at 150°C for 2.5 hours.
2h 30m
- 10
Prepare dumplings with self-raising flour, suet, and mustard.
10 min
- 11
Add dumplings to stew and cook for another 20 minutes.
20 min
- 12
Garnish with parsley and serve.
2 min
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