Beef and Dumpling Stew Recipe


  • 3 bay leaves, fresh or dried
  • 1 lb. diced stewing beef
  • 2 cups of brown ale, Guinness or Stout
  • 2 celery sticks
  • 2 medium onions
  • 2 carrots
  • Olive oil
  • 1 tbsp. of plain flour
  • 14 oz. can of chopped tomatoes
  • Sea salt
  • Freshly ground black pepper
  • 1 cup and 4 tsp. Self-Rising flour
  • 9 tbsp. cold butter


Begin by preheating your oven to 350 F. Peel the carrots, onions, and trim the ends off of the celery. Slice the carrots length wise and roughly chop them along with the onion and celery. Put a casserole pan over medium heat and add to it all of the vegetables, the bay leaves, and 2 dashes of olive oil. Fry for 10 minutes.

Add the diced beef and a tablespoon of flour. Pour in your ale of choice and the canned tomatoes. Stir well. Season with a teaspoon of sea salt and a few grinds of pepper. Bring to a boil and then cover, simmering slowly, about 3 hours.

Put the self rising flour into a mixing bowl. Coursly grate the cold butter into the flour and add a pinch of salt and pepper. Using your fingers, rub the butter into the flour until the mixture looks a bit like breadcrumbs. Add a splash of cold water to help create a dough. Divide the dough into 12 pieces and roll each one into a round dumpling. These dumplings suck up moisture so if your stew looks dry add a cup of boiling water and stir well.

Add the dumplings to the pot of beef stew, making sure to press down on them slightly so that they are half submerged. Cook in the oven or over medium heat with the lid on and in 30 minutes you will have some fabulous dumpling stew.

Serves: 4

Adapted from