Steak & Ale Stew with Suet Dumplings
Brown the beef in batches. Crowd the pan and it boils instead of browning, and you lose the flavour that makes the gravy. Once the dumplings go on, keep the lid on so they steam rather than dry out.
Ingredients
- 500 g - Diced Stewing Beef
- 2 tbsp - Beef Dripping
- 1 - Onion , sliced
- 2 - Carrot , cut into chunks
- 500 ml - Beer , a bottle of British ale
- 100 g - Beef Suet , for the dumplings
- 200 g - Self Raising Flour , for the dumplings
- 1 - Salt and Pepper , To taste
Cooking Method
- Heat the beef dripping in a heavy casserole and brown the beef in batches over a high heat, lifting each batch out as it colours.
- Add the sliced onion and carrot and cook for 5 minutes, scraping the base of the pan as they soften.
- Return the beef, pour in the ale and add enough water to just cover. Season.
- Bring to a simmer, cover, and cook gently for 2 hours, until the beef gives way under a fork.
- For the dumplings, rub the suet into the flour with a pinch of salt, then stir in cold water a spoonful at a time until it comes together into a soft dough. Roll into balls.
- Drop the dumplings onto the stew, cover again and cook for 20 minutes more, until risen and cooked through.
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