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Beef and ale with crispy dumplings

This is fantastic cooked in a cast iron casserole dish as it cooks on low for a long period of time
Course Main
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 /6


  • 2 Onions
  • Diced beef
  • Flour and seasoning
  • Carrots
  • Can of guinness
  • tablespoon Dash of worcestershire sauce or a of marmite
  • Stock or water
  • Cornflour or gravy granules
  • For the Dumplings
  • 100 g Vegetable suet
  • 200 g Self raising flour
  • Water


  1. Take your flour and season with salt and pepper
  2. Coat the diced beef in the flour
  3. Fry the beef in the pan in small batches being sure to brown it well
  4. Chop the onions and add to the pan with a small amount of oil and cook on low until translucent
  5. Add the beef
  6. Slice the carrots and add
  7. Add the Guinness
  8. Add a dash of Worcestershire Sauce or a tablespoon of Marmite (we are Marmite haters, but it is a great addition to this recipe and you can not taste it)
  9. Cover the eat and veg with either stock or water by about 2 inches and add to an oven on around 170 degrees c for at least three hours, checking the stock levels regularly.
  10. To Prepare your dumplings
  11. Mix your dry ingredients together, I often add some dried herbs, chilli or even sesame or poppy seeds at this point too.
  12. Add water mixing continuously with a fork until your mix starts to come together. Do not make it to wet.
  13. Divide into eight dumplings (do not form in to hard balls, just gently shape them)
  14. About 30 minutes before serving your dish, turn the oven up to 210 degrees C and add the dumplings and place the lid back on and cook for a further ten minutes, before removing the lid and cooking for 20 until crisp and golden brown
  15. Serve either with fresh bread or lashings of mashed potatoes and something green.