Sprinkle the beef with the flour and plenty of salt and pepper. Heat the oil in a large flameproof casserole dish and fry the beef in 2 batches until browned and remove. Fry the onion for 5 mins until tender.
Return the beef to the pan and add the carrot, celery, mushrooms and rosemary. Fry for 5-10 mins. Add the ale and the stock and bring to the boil. Lower the heat until the stew is gently simmering. Cover tightly and simmer for 1 hour.
For the dumplings, mix the flour, suet, salt, parsley and Tewkesbury Hot Mustard in a bowl. Stir in about 4-5 tbsp cold water to make a soft dough. Using a tablespoon drop spoonfuls of mixture into the simmering stew. Cover and simmer gently for 10 mins until they’ve puffed up.
Serve hot, with freshly steamed vegetables.
- 650g stewing beef, cubed
- 1 tbsp plain flour
- salt and pepper
- 2 tbsp sunflower oil
- 1 onion, sliced
- 2 carrots, thinly sliced
- 1 celery stick, thinly sliced
- 250g chestnut mushrooms
- 2 fresh rosemary sprigs, roughly torn
- 300ml brown ale
- 300ml beef stock, hot
For the dumplings:
- 100g self-raising flour
- 50g light vegetable suet
- 1 tbsp chopped parsley
- good pinch salt
- 1 tsp Tracklements Tewkesbury Hot Mustard