Beef and Ale Stew with Nana’s Dumplings

by Adam H
Print
Prep Time
15 Mins
Cook Time
2 Hours
Serves
4

Just like Nana made, this Beef and Ale Stew with Nana's dumplings is a one-pot wonder that's just as good in a camp oven on the side of the road as it is in a Dutch oven at home.

What's The Best Beef For Slow Cooking?

Chuck steak is part of the chuck primal from the shoulder section of the cow, we love to use chuck steak because it is inexpensive, full of flavour and melts down beautifully when cooked low and slow.

Combined with all the flavour you'll find in this recipe, this should melt in your mouth and be absolutely delicious. 

Stew With Dumplings? 

Depending who you ask, a dumpling stew will either be a part of their family for generations - or they've never heard of it! While this isn't your traditional Asian dumpling, these are more akin to scones in taste and texture. 

The beauty of a dumpling in a stew is the underside soaks up all of the flavours of the broth, while the top hardens in the oven and develops a delicious crunchy texture.

A dumpling stew truly is a meal in itself and one of the world's first true one pot wonders. 

 Let Super Chef take you on a journey and watch the video here or find Super Chef's full beef and ale stew recipe below!:


See Super Butcher products here:


Back to Winter Warmer Recipes

Beef and Ale Stew with Nana’s Dumplings

Adam H

Servings

4

A perfect dish for this winter !

Ingredients

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    • 500g Diced Chuck

    • 100g Celery (Chopped into 3cm pieces)

    • 100g Carrot (Diced into 3cm pieces)

    • 100g Onion (Diced into 3cm pieces)

    • 100g Leek (Diced into 3cm pieces)

    • 1 Tbsp Garlic (Crushed)

    • 1 x Stubby of Ale (Australian)

    • 500 ml Beef Stock (Cape Grim)

    • 1 Tbsp x Vegetable Oil

    • 100g Butter

    • 4 x Bay leaves

    • 2 x Sprigs Thyme

    • Cracked pepper

    • Salt

    • 2 Tbsp Tomato paste

    • 3 x Medium Potato (Diced into 3cm cubes)

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    • 1 Cup x Self Raising Flour

    • ½ tsp Salt

    • 2 tbsp Butter Softened

    • 1/3 Cup Parmesan (Grated)

    • ½ Cup Milk

    Directions

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      1. Brown diced chuck in a Dutch oven or a pre heated camp oven in vegetable oil. Season then remove from the pot.

      2. Add diced onion and sweat off until just tender. Add garlic and cook off for 1 minute. Add Celery, carrot and leek and cook out for 3 min. Add tomato paste and cook out for three minutes. Reintroduce the chuck to the pot and add the beef stock.

      3. Bring to a simmer.

      4. Add Thyme, Bay leaves and cover with a lid. Cook on low for about an hour. Add potatoes and cook out until potatoes are just tender.

      5. While the potatoes are cooking out make the dumplings. Note you want to make these with enough time to rest them for 10mins minimum before you introduce them to the pot.

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      1. Using a mixing bowl. Combine flour, salt, and butter together until crumbly. Add Parmesan. Slowly add milk until you form a dough (don’t knead).

      2. Place a sheet of baking paper on your work surface, turn out dough on top of baking paper. Using your hands or a rolling pin, flatten out dough on top of baking paper until it is about an inch thick and fold dough in half. Flatten and repeat, rest for ten minutes.

      3. Cut into 8 even section and roll gently into balls. Rest for 10-15min. lightly place on top of the simmering stew. Cover the pot with lid.  You want to add these about 30min before your stew is ready. This will give the dumplings time to cook and thicken the sauce slightly.

      4. Once your dumplings are cooked through, your stew is ready to serve!