Beef & Ale Stew with Dumplings

A Gordon Ramsay recipe

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 300F. Season the beef in a bowl with salt and pepper. Then, dust the meat with a spoonful of flour and mix it together.

Step 2

In a large oven-proof pot, add oil and place on a medium-high heat. Once hot, add the beef and cook until the beef is brown on all sides.

Step 3

Add the carrots, onions, thyme, bay leaves, and garlic to the dish and stir. This will need to cook for around two-three minutes so everything starts to brown.

Step 4

Pour in your beer or ale to deglaze and let the liquid simmer for two-three minutes. Then add the tomato puree and enough beef stock to cover the beef and vegetables and give it all a good stir.

Step 5

Cover the pot with a lid slightly ajar and place it in the preheated oven. Cook for about 2 and a half hours or until the beef is tender.

Step 6

For the dumplings, add the flour and suet into a mixing bowl. Add in the mustard and mix together using your hands.

Step 7

Then, gradually add a little warm water to the mixture and continue to mix until it becomes a dough. If your mixture gets a little too watery - just add in a little more flour.

Step 8

With flour-covered hands, split the dough into 12 dumplings balls. Once the stew is ready, remove it from the oven and increase the temperature to 350F.

Step 9

Place the dumplings in the stew and return the pot to the oven, uncovered, for about 20 minutes, or until the dumplings are golden brown and puffed up.

Step 10

Sprinkle with chopped parsley, then serve hot directly from the pot.