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Beef and Ale Stew with Rosemary Dumplings


  1. Place the suet mix and dried rosemary in a bowl fitted with dough hooks and blend in the water on a slow speed to form a dough. Roll into small dumplings.
  2. Re-hydrate the dried onion in water then fry in a little oil with the stewing steak in an ovenproof casserole dish for around 5 minutes.
  3. Add the carrot and mushrooms and enough of the ale to cover the ingredients.
  4. Place the dumplings on the surface of the stew.
  5. Simmer for 30-40 minutes until the dumplings are steamed and the meat is tender.