Dubbel Inspired Beef Stew and Dumplings

One of the advantages of having parents that run a farm in Scotland is having a excellent source of home-grown beef. On my last visit home I managed to pick up a few cuts of beef and last weekend saw us put the stewing steaks to good use. A mix up of two recipes, this Dubbel inspired beef stew and dumplings creates a hearty winter meal that tastes fantastic.

Prep time: 15 minutes

Cooking time: 2.5 hours

Serves 4



 For the beef stew

  • Olive oil
  • 750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
  • 2 tbsp. plain flour
  • 2 garlic cloves, crushed
  • 2 medium onions
  • 2 celery stick, cut into large chunks
  • 2 carrots , cut into large chunks
  • 2 leeks, roughly chopped
  • 500ml Savour Dubbel
  • 2 fresh bay leaves
  • 1 tbsp. plain flour
  • 400g tinned tomatoes
  • salt and freshly ground black pepper

For the dumplings

  • 125g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • pinch salt
  • 60g suet
  • water, to make a dough

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Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the beef stew, heat the oil in an ovenproof casserole dish and fry the beef until browned on all sides.
  3. Sprinkle over the flour and cook for a further 2-3 minutes.
  4. Add the garlic and all the vegetables and fry for 1-2 minutes.
  5. Add the beer, tinned tomatoes, bay leaves and season with salt and pepper
  6. Cover with the dish with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
  7. For the dumplings, sift the flour, baking powder and salt into a bowl.
  8. Add the suet and enough water to form a thick dough.
  9. Roll spoonfuls of the dough into small balls
  10. After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender with a golden top.

Serve with a glass of Savour Dubbel on the side!

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