Ingredients:

  • 5 lbs (1.15 kg) Beef Chuck Steak, cut into 1.5-inch cubes
  • 1/4 cup (30 g) All-Purpose Flour, plus extra for dusting
  • Kosher Salt & Black Pepper, to taste
  • 2 Tbsp (30 ml) Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, coarsely chopped
  • 3 medium Carrots, peeled and sliced thickly
  • 2 Celery Stalks, sliced
  • 4 cloves Garlic, minced
  • 2 Tbsp (30 ml) Tomato Purée (Paste)
  • 1 (12 oz) bottle (355 ml) Dark Ale or Stout
  • 4 cups (950 ml) Beef Stock (Low Sodium), hot
  • 4 Fresh Thyme Sprigs, tied together
  • 2 Bay Leaves
  • 1 tsp (5 ml) Worcestershire Sauce
  • 6 oz (170 g) Self-Raising Flour (for dumplings)
  • 3 oz (85 g) Shredded Beef Suet, chilled (for dumplings)
  • 5-6 Tbsp (75-90 ml) Cold Water (for dumplings)
  • 2 Tbsp (30 ml) Fresh Parsley, finely chopped (for dumplings)
  • 1/2 tsp (2.5 ml) Salt & Pepper (for dumplings)

Instructions:

  1. Prepare and Season the Beef: Pat the beef cubes dry thoroughly. Toss them lightly in a bowl with 1/4 cup of flour, salt, and pepper until lightly coated.
  2. Sear the Beef: Heat the oil in the Dutch oven over high heat. Sear the beef in batches until deeply browned on all sides. Remove the seared beef and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the onions, carrots, and celery to the pot. Sauté for 8–10 minutes, scraping up any browned bits (the fond) from the bottom, until the vegetables soften. Add the minced garlic and cook for 1 minute until fragrant.
  4. Flavour Building: Stir in the tomato purée and cook for 2 minutes. Pour in the dark ale and scrape the bottom of the pot vigorously to deglaze. Let the ale simmer for 3–5 minutes until slightly reduced.
  5. Combine and Braise: Return the seared beef to the pot. Add the hot beef stock, Worcestershire sauce, bay leaves, and thyme bundle. The liquid should cover the beef.
  6. Low and Slow: Bring the stew to a gentle simmer. Cover the pot with a tight-fitting lid and transfer it to an oven preheated to 325°F (160°C), or keep it simmering very gently on the stovetop. Cook for 2 to 2.5 hours, or until the beef is fork-tender.
  7. Mix the Dumplings: About 20 minutes before the stew is finished, combine the self-raising flour, suet, parsley, salt, and pepper in a bowl. Slowly add the cold water, mixing until a soft, slightly sticky dough forms. Do not overmix.
  8. Shape the Dumplings and Steam: Roll the dough into 8–10 small, golf-ball-sized spheres. Remove the lid from the stew and place the dumplings directly on top of the simmering liquid (they shouldn't be submerged).
  9. Finish Cooking: Cover the pot tightly again and cook for 15–20 minutes until the dumplings have swollen, look puffy, and are firm to the touch. Do not lift the lid during this time.
  10. Rest and Serve: Discard the thyme sprigs and bay leaves. Let the stew rest for 10 minutes off the heat before serving.