Beef and Ale Stew with Rosemary Dumplings

Cooking Time

Portions
2

Ingredients

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• g Country Range Suet Pastry Mix
• ml cold water
•   tsp Country Range Dried Rosemary
• g stewing steak
•   tbsp Country Range Dried Sliced Onion
• g carrot, roughly chopped
•   tbsp Country Range Button Mushrooms
• ml strong dark ale

• 1

  Step 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

  Step 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

  Step 3

  Add the carrot and mushrooms and enough of the ale to cover the ingredients.
• 4

  Step 4

  Place the dumplings on the surface of the stew.
• 5

  Step 5

  Simmer for 30-40 minutes until the dumplings are steamed and the meat is tender.

Ingredients

• 200 g Country Range Suet Pastry Mix
• 90 ml cold water
• 3 tsp Country Range Dried Rosemary
• 500 g stewing steak
• 2 tbsp Country Range Dried Sliced Onion
• 1 g carrot, roughly chopped
• 4 tbsp Country Range Button Mushrooms
• 250 ml strong dark ale