Slow Cooker Beef and Ale Stew with Dumplings
Slow Cooker Beef and Ale Stew with Dumplings is family comfort food that is both traditional and delicious. Beefy gravy and vegetables topped with fluffy dumplings will bring everyone hurrying home.
Servings 4 people
Calories 731kcal
Ingredients
- 750 mls ruby ale
- 800 grams stewing beef
- 150 grams mushrooms sliced
- 3 large carrots chopped
- 1 large onion chopped
- 3 tbsp dijon mustard
- 2 dried bay leaves
- 1 tsp dried thyme 2 fresh thyme srigs
- 4 stock cubes or stock pots
- 1 tbsp sugar
- 5 tbsp cornflour
- 100 mls water
Dumplings
- 75 grams vegetarian suet
- 150 grams self raising flour
- 120 mls water
Instructions
- Firstly I put the 750 mls ale, 2 tbsp mustard, 4 stock pots, 5 tbsp corn flour and 100mls water (mixed together in a cup or jug) into a medium size saucepan and bring to a simmer. I use a whisk to mix all the ingredients together and to make sure that the stock cubes disperse completely. Leave the mixture to bubble away for a few minutes to remove a lot of the alcohol.
- Place the chopped onions and carrots into the bottom of the slow cooker pot.
- Place the meat and mushrooms on top. Sprinkle on the thyme and tuck in the bay leafs. Gently pour the hot ale mixture on to the lot.
- Cover and cook On High for 5 hours or Low for 6-8 hours.
Dumplings
- You can get ahead and either make your dumplings a before you want to cook them and leave them covered in the fridge or make them just before you cook them.
- You simply mix the 75 grams suet, large pinch salt and 150 grams flour together in a mixing bowl before adding about 120 mls water and stirring with a fork until the mixture comes together into a sticky dough. If you need more water then add extra by the tablespoon.
- Roll them into 8 golf ball size balls. 2 each. You're going to be everyone's best friend trust me.
- Nestle them in to the stew an hour before the end of cooking time and put the lid on and leave to cook for that last hour so that they end up beautifully fluffy moreish rib stickers.
- Remove bay leaves and serve to your group of very lucky people.
Notes
Choose diced beef that is cut into large pieces. You could even cut up your own if you buy brisket or braising steak etc.
Use a dark ale with sweet malty tones like Doom Bar or Hobgoblin Ruby Ale(not IPA) are perfect. Some can give a bitter aftertaste to the stew. So you want a dark or amber ale not a pale ale. Guinness is too bitter.
Add any root vegetables that you want to use up. Great if you're a thrifty Sue.
Add flavourings such as cheese, spices, horseradish and herbs to the dumplings.
Leftovers will keep very well covered in the fridge for 3-4 days.
Apart from the dumplings the stew will freeze well for up to 3 months. I freeze mine in plastic containers labelled.
Reheat any leftovers thoroughly until piping hot as usual.
Nutrition
Calories: 731kcal | Carbohydrates: 49g | Protein: 53g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 137mg | Sodium: 1254mg | Potassium: 1190mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9043IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 10mg