Beef Stew and Dumplings in an Ale Gravy

Beef stew and suet dumplings, a British institution; slowly cooked chunks of meat simmered in a beer-based gravy with root vegetables.

Potatoes, parsnips, carrots and onions make up the vegetable element, and the suet dumplings are so simple to make but add so much!

A Very British Stew with Suet Dumplings

So many cultures around the world have a classic beef stew.

From Hungarian Marha porkolt to French beef daube all the way to Indonesian spicy beef rendang, Filipino beef kaldereta, Greek kokkinisto and Belgian Carbonnade Flamande, they are so common and so delicious.

Beef stew and dumplings are the British variant that I grew up with. Although my Mom definitely would not have cooked with beer... ever!

My version is pretty traditional and features big chunks of seared beef and root veg. It is all simmered nice and slow in a simple, boldly flavoured gravy.

The suet dumplings are the icing on the cake. They were likely a source of stretching a meal further, but I honestly think that they are the star of the dish.

If it doesn't have dumplings, it ain't a proper "English" stew as far as I am concerned.

They have a fairly neutral flavour, but they mop up all of that boozy ale gravy perfectly.

This recipe may very well be one of the first things that I taught myself to cook when I left home. After I ran out of money to buy takeaways, that is!

If you want a different retro take on a British beef stew, then check out my baked bean and corned beef stew and beef mince and dumplings recipes!

Frequently Asked Questions

What are Suet Dumplings?

Suet is the fatty coating that covers the kidney and liver; it does not sound particularly appetising. But it is the most wonderful fat to use.

I use dried suet made by Atora; it's the stuff my Mom and Nan used. Most likely her Mum too used it too, it has been around since the 1890s!

My suet dumpling recipe and method lead to a crispy topping and soft and squidgy underbelly.

But you could equally keep them soft by adding them and cooking with a lid on rather than off.

What cut of beef should I use?

I used brisket for this recipe, but it is great with any stewing beef.

I often use beef shin, a cut of meat that I use in everything from my beef vindaloo to beef and ale pie.

What sort of beer should I use?

I use a porter in this recipe, but any darker beer would be great; you could even use a ruby beer.

You could use stout, which will add a little more "bitterness" to the gravy.

Can I make this in advance?

Yes, this stew reheats wonderfully, although I would eat the dumplings in the first sitting if you scale this up. If you want to cook it in advance, cook it to stage 10, then finish it off with the dumplings when you are ready to serve.

It will be fine in the fridge in an air-tight container for 2-3 days, and will freeze for up to 3 months.

Serving Suggestions

I do like to add a little bit of greenery to go alongside my dark and rich beef and ale stew with suet dumplings.

You could throw some garden peas into the stew for the last few minutes.

But I prefer some freshly cooked veg, here I roasted off some tenderstem broccoli alongside the stew for 10-15 minutes.

Other great accompaniments would be runner beans, fine beans or even some curly kale.

My Mom would often serve stew with Savoy cabbage. As a kid, it always made me pull a face, but now I love it, although I do cook it for far less time; my buttered cabbage recipe would be ideal!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• 24cm or 10" oven-proof saucepan with a lid. Cast iron works best.
• Chopping board.
• Kitchen knife.
• Mixing bowl.
• Stirring and serving spoons.
• Kitchen tongs.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.