British Food Fortnight - Beef & Ale Stew

Posted by Wold Top Brewery on

Beef & Ale Stew with Herby Dumplings

Serves 4

A hearty, full flavoured stew perfect for when the nights are drawing in and comfort food is very
much needed. A tasty family favourite recipe, we've also used our Garlic Oil and our Oak Smoked Oil
for this recipe too.

3 tbsp Yorkshire Rapeseed Oil
500g diced beef - shin, skirt or leg are good cuts for this slow cooked recipe
1 tsp dried mixed herbs
Salt and pepper
1 onion, roughly chopped
2 cloves garlic, crushed
1 bulb fennel, roughly chopped
3 carrots, peeled and cut into 2cm chunks
2 tbsp plain flour
300ml beef stock
1 tbsp tomato puree
300ml Wold Top Shepherd’s Watch Ale
For the dumplings
150g self-raising flour
70g suet
1 tsp mixed herbs
Salt and pepper


Start by heating your Yorkshire Rapeseed Oil in a casserole dish on the hob on a high heat, add your
beef, season well and sprinkle over 1⁄2 tsp dried mixed herbs. Stir on the heat until browned. Once
browned, remove the beef from the pan and set aside.
Turn your hob to a medium heat, add another tbsp Yorkshire Rapeseed Oil and start to fry off your
onions. Once your onions start to soften, add in your garlic and cook for a further minute. Add in
your fennel, carrots, remaining 1⁄2 tsp dried mixed herbs and fry for 5 minutes, stirring to make sure
the ingredients don’t stick to the bottom of the pan.
Sprinkle your flour over the mixture and stir through until fully combined. Pour in the beef stock and
stir. Add the tomato puree and mix into the stew, finally slowly pour in your ale.
This may appear to produce a thin gravy to start, but it will reduce and thicken up, intensifying the
flavours as the stew cooks.
Pop a lid onto your casserole dish and simmer on a very low heat for 1 1⁄2 hours, alternatively if you
prefer cook in a low temperature oven for the same amount of time. Whilst this is cooking you can
make your dumplings.
To make your dumplings, mix your flour, suet and mixed herbs in a large bowl and season well. Make
a well in the centre of your mix and add a little water. Use a knife to bring together the mix and form a dough, continue to add more water until the dough is firm but pliable. Use the dough to make 8
evenly sized balls. These can be kept in the fridge until needed.
Once the stew has had about 1 1⁄2 hours cooking time, lift the lid and place your dumplings into the
now thickened stew. Place the lid back on and cook for another 30 minutes. Your stew is then ready
to serve!
We enjoy this dish with mashed potato and sautéed greens.

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