Proper Beef & Ale Stew with Crusty Dumplings

Ingredients

• 700 g beef chuck steak, diced
• 330 ml brown ale
• 3 carrots, peeled and chopped
• 300 g swede, peeled and diced
• 500 ml beef stock
• 150 g self-raising flour
• 75 g vegetable suet
• 4 fresh thyme sprigs
• 2 onion, roughly chopped
• 2 tbsp tomato purée

Method

1. 1

   Brown the beef in batches in a large heavy-bottomed casserole over a high heat, then set aside.

2. 2

   Soften the onions, carrots and swede in the same pan for 5 minutes. Stir in the tomato purée and cook for 1 minute.

3. 3

   Return the beef to the pan, pour in the ale and beef stock, add the thyme and bring to a gentle simmer. Cover and cook for 40 minutes until the beef is tender.

4. 4

   Meanwhile, mix the self-raising flour, suet and a pinch of salt in a bowl. Add 4–5 tablespoons of cold water to form a soft dough, then roll into 8 dumplings.

5. 5

   Place the dumplings on top of the stew, replace the lid and cook for a further 20 minutes until puffed and cooked through.

6. 6

   Taste for seasoning, remove the thyme stalks and serve straight from the pot.