Beef in Beer with Mustard Dumplings

Chunks of beef slow-braised in dark beer until meltingly tender, topped with light mustard suet dumplings.

Ingredients

• 900g (2 lb) braising steak, cubed
• 2 tablespoons seasoned plain flour
• 2 onions, sliced
• 2 cloves garlic, crushed
• 450ml (15 fl oz) dark ale or stout
• 150ml (5 fl oz) beef stock
• 1 tablespoon brown sugar
• 1 bay leaf
• 2 tablespoons oil or dripping

For the dumplings: 110g (4 oz) self-raising flour

• 50g (2 oz) shredded suet
• 1 tablespoon wholegrain mustard
• Cold water to mix

Directions

1. Pre-heat the oven to 150C (gas mark 2). Toss the beef in the seasoned flour.
2. Heat the oil in a flameproof casserole and brown the beef in batches, then remove. Fry the onions until soft and golden, then add the garlic.
3. Return the beef, pour in the ale and stock, add the sugar and bay leaf, season and bring to a simmer.
4. Cover and cook in the oven for about 2 hours until the beef is very tender.
5. Make the dumplings: mix the flour, suet, mustard and a pinch of salt, then add enough cold water to make a soft dough. Shape into 8 balls.
6. Sit the dumplings on top of the casserole, cover and return to the oven for 25-30 minutes until risen and fluffy.
7. Serve straight from the pot with the dumplings soaking up the rich gravy.

Notes

Based on Delia Smith’s beef in beer; the mustard dumplings are a hearty winter finishing touch.