Beef and Ale Stew with Rosemary Dumplings

Prep Time


Cook Time

30-40 min




200200 g Country Range Suet Pastry Mix

9090 ml cold water

3 3 tsp Country Range Dried Rosemary

500500 g stewing steak

2 2 tbsp Country Range Dried Sliced Onion

1 1 carrot, roughly chopped

4 4 tbsp button mushrooms

250250 ml strong dark ale

Multiply by
  • 1Place 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.
  • 2Re-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.
  • 3Add the carrot and mushrooms and enough of the ale to cover the ingredients.
  • 4Place the dumplings on the surface of the stew.
  • 5Simmer for 30-40 minutes until the dumplings are steamed and the meat is tender.