This beef stew and dumplings recipe is a proper British classic made with braising beef slow-cooked in brown ale, carrots, celery, and onions, all topped with fluffy herby suet dumplings. It takes around 4 hours from start to table and serves 8 generous portions.
I make this every winter without fail. It is the kind of recipe that fills the house with the best smell and tastes even better the next day.
Beef Stew And Dumplings Ingredients
For the Beef Stew:
- 2 tbsp sunflower oil
- 1kg braising beef (like chuck or brisket), cut into 5cm chunks
- 2 large onions, chopped
- 3 large carrots, peeled and cut into thick slices
- 2 celery sticks, thickly sliced
- 2 tbsp plain flour
- 500ml brown ale or stout
- 500ml rich beef stock
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- A few sprigs of fresh thyme
- Salt and freshly ground black pepper
For the Dumplings:
- 200g self-raising flour
- 100g beef or vegetarian suet
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt
- A good grinding of black pepper
- About 150ml cold water
How to Make Beef Stew and Dumplings
- Brown the beef: Heat the oil in a large, heavy-based casserole dish over a high heat. Season the beef chunks generously with salt and pepper, then brown in batches until a deep crust forms on all sides. Set aside.
- Cook the vegetables: Reduce the heat to medium and add the onions, carrots, and celery to the same dish. Cook for 10 minutes until softened and starting to colour.
- Build the gravy: Sprinkle the plain flour over the vegetables and stir for one minute. Gradually pour in the brown ale, stirring to deglaze the pan and scrape up all the sticky bits from the base.
- Simmer the stew: Return the beef to the dish. Add the beef stock, tomato purée, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer, cover with a lid, and cook on the lowest heat for 2.5 to 3 hours until the beef is completely tender.
- Make the dumplings: About 20 minutes before the stew is ready, combine the self-raising flour, suet, parsley, salt, and pepper in a bowl. Add the cold water gradually, mixing with a knife until a soft, slightly sticky dough forms.
- Cook the dumplings: Roll the dough into 8 to 10 balls with floured hands. Place them on top of the stew, spacing them evenly. Cover with the lid and do not lift it for 20 minutes while the dumplings steam and puff up.
- Serve: Ladle the stew into warm bowls, making sure everyone gets a dumpling or two. This goes brilliantly with dauphinoise potatoes or simply crusty bread.
What Is the Secret to the Best Beef Stew and Dumplings?
- Use chuck or brisket: These tougher cuts are rich in connective tissue that breaks down during long cooking, making the meat fall-apart tender. Lean stewing steak will dry out.
- Brown the beef properly: This is the single most important step for building deep flavour. Work in small batches so the meat sears rather than steams, and do not move the pieces until they release naturally from the pan.
- Always use suet for the dumplings: Suet creates exceptionally light, fluffy dumplings. Cold grated butter works as a substitute but gives a slightly denser result. Try a similar approach with the dumplings in a chicken and dumplings casserole.
- Do not lift the lid: Once the dumplings go on, resist the urge to peek. The trapped steam is what makes them puff up light and fluffy. Opening the lid lets it escape and you will end up with dense, heavy dumplings.
What Should You Serve on the Side?
The stew is a complete meal on its own thanks to the dumplings, but it pairs brilliantly with dauphinoise potatoes or a big bowl of buttery mash. Crusty bread for mopping up the ale gravy is essential.
For something green alongside, steamed savoy cabbage or tenderstem broccoli cuts through the richness nicely. A good onion gravy on the side never hurts either if you want even more sauce.
Does This Reheat Well?
The stew itself reheats beautifully and actually tastes better the next day as the flavours develop overnight. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
The dumplings are best eaten fresh as they lose their fluffy texture once stored. If you are making ahead, cook the stew in advance and make fresh dumplings when you reheat.
Nutrition Facts
Serving Size: 1/6th of the recipe
- Calories: 750 kcal
- Total Fat: 40g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Sodium: 850mg
- Total Carbohydrate: 45g
- Dietary Fiber: 7g
- Sugars: 9g
- Protein: 50g
Frequently Asked Questions
What is the best beer to use for beef stew? A dark, malty beer like brown ale, stout, or porter is ideal. These add a rich, slightly sweet depth to the gravy. Avoid hoppy IPAs or lagers as they can taste bitter after long cooking.
Can I make this in a slow cooker? Yes. Brown the beef and vegetables on the hob first, then transfer everything to the slow cooker with the liquid. Cook on low for 7 to 8 hours. Add the dumplings for the last hour on high with the lid on.
My dumplings came out heavy and dense. What went wrong? This usually means the dough was overworked or the stew was not at a proper simmer when the dumplings went on. Mix gently until just combined and make sure the liquid is bubbling before you add them.
How does this compare to James Martin’s beef stew and dumplings? James Martin’s version uses red wine and adds swede and leeks, giving it a different flavour profile. This recipe uses brown ale for a deeper, maltier gravy and keeps the vegetables classic with carrots, onions, and celery.
Can I make the stew ahead of time? Absolutely. The stew tastes even better made the day before. Reheat gently on the hob and make fresh dumplings just before serving for the best texture.
Try More Recipes:
- Hairy Bikers Oxtail Stew Recipe
- Hairy Bikers Slow Cooker Campfire Stew Recipe
- Hairy Bikers Chicken and Dumplings Casserole Recipe
Hairy Bikers Beef Stew And Dumplings Recipe
Description
A hearty beef stew and dumplings recipe slow-cooked in brown ale with braising beef, carrots, celery, and fluffy herby suet dumplings. Serves 8, ready in about 4 hours.
Ingredients
For the Dumplings:
Instructions
- Brown the beef: In a large casserole dish, heat the oil over a high heat. Season the beef chunks with salt and pepper, then brown in batches until deeply coloured on all sides. Set aside.
- Cook the vegetables: Reduce the heat to medium. Add the onions, carrots, and celery to the same dish and cook for 10 minutes until softened. Stir in the plain flour and cook for one minute.
- Build the gravy: Gradually pour in the brown ale, stirring to deglaze the pan. Return the beef to the dish and add the beef stock, tomato purée, Worcestershire sauce, bay leaves, and thyme. Stir well.
- Simmer the stew: Bring to a gentle simmer, cover with a lid, and cook on the lowest heat for 2.5 to 3 hours until the beef is completely tender.
- Make the dumplings: In a bowl, combine the self-raising flour, suet, parsley, salt, and pepper. Add cold water gradually, mixing with a knife until a soft dough forms. Roll into 8 to 10 balls with floured hands.
- Cook the dumplings: Place the dumplings on top of the simmering stew, spacing them evenly. Cover with the lid and cook for 20 minutes without lifting the lid. The dumplings will puff up light and fluffy.
