Entertaining, Recipes, Simple Suppers

Beef and Beer Casserole with Tewkesbury Hot Mustard Dumplings

Cooking Directions

Serves: 6

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:

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