Beef and Ale Casserole with Herby Dumplings

Ingredients

• 700 g beef chuck, diced
• 400 ml dark ale
• 300 ml beef stock
• 300 g carrots, sliced
• 2 onion, diced
• 150 g self-raising flour
• 75 g suet
• 10 g fresh thyme
• 2 tbsp tomato purée
• 2 tbsp sunflower oil

Method

1. 1

   Preheat the oven to 160°C. Heat oil in a large casserole dish over high heat, season the beef and brown in batches, then set aside.

2. 2

   Reduce heat to medium, add the onion and carrots and soften for 5 minutes. Stir in the tomato purée and cook for 1 minute.

3. 3

   Return the beef to the dish, pour over the ale and stock, add half the thyme, bring to a simmer, then cover and cook in the oven for 1 hour 30 minutes.

4. 4

   Meanwhile, mix the flour, suet, remaining thyme and a pinch of salt with enough cold water (about 5 tbsp) to form a soft dough. Shape into 8 small dumplings.

5. 5

   Remove the lid, place the dumplings on top of the casserole and return uncovered to the oven for 25 minutes until the dumplings are golden and puffed.

6. 6

   Check seasoning and serve straight from the dish.