Beef & Dumplings

Added by McDougalls Team

Beef & Dumplings

Dumplings are quick and easy to make and added to a casserole provide the ultimate comfort food. Try adding chopped fresh herbs, mustard seeds, horseradish or grated cheese to the dumplings.

At a glance

Preparation time: 20 minutes
Cooking time: 3½ hours

Serves: 4


  1. Preheat oven to fan 150°C, conventional 170°C, gas 3.
  2. In a bowl, combine flour and seasoning, add meat and toss together.
  3. Heat the oil in a large saucepan, fry the meat in batches until brown, remove and set aside.
  4. Add the onions to the pan and fry until soft and golden, add garlic, carrots and mushrooms, return the meat to the pan, pour in the ale, and bring to the boil.
  5. Place in ovenproof dish, cover and cook for 1½-2 hours until the meat is tender.
  6. To make dumplings sift together flour and salt and stir in suet and parsley.
  7. Add sufficient cold water to form a soft, elastic dough.
  8. Divide into 8 pieces, roll into balls with floured hands. Add to a bubbling casserole 20 minutes before it has finished cooking. For soft dumplings cover and for dumplings with a crispier finish leave uncovered.

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Better than Aunt Bessies
Added by Joan Hambleton of Woodhall Spa 22 Feb 2015 Report Abusive Comment


  • 1 tbsp McDougalls Plain Flour
  • 500g braising steak, cut into large chunks
  • 2 tbsp oil
  • 1 small onion, roughly diced
  • 2 cloves garlic, finely chopped
  • 3 carrots, thickly sliced
  • 150g mushrooms, quartered
  • 300ml ale
  • 100g McDougalls Self Raising Flour
  • Pinch salt
  • 50g Atora Shredded Suet
  • 1 tbsp parsley, chopped
  • 90ml cold water to mix, approximately

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