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1. Heat the oven to 150C/fan 130C/gas 2. Heat a little oil in a large ovenproof casserole. Dust the meat with flour and fry in batches until well browned, then scoop out. Add the onions and fry on a fairly high heat until beginning to soften and brown at the edges, add the garlic for a minute, scoop out, add the mushrooms and fry until golden. Pour in the ale, let it bubble up, then return the meat and onions with the thyme. Cover and cook in the oven for 2-2 1/2 hours or until tender.
2. To make the dumplings, mix the butter, flour, horseradish and thyme together and season. Gradually add 1-2 tbsp water to the dry ingredients until you have a firmish dough (you might need a bit more water). Shape into 12 dumplings.
3. To finish the dish, divide the casserole between 4 mini casseroles or heatproof dishes. Put 3 dumplings on top of each and cook, uncovered, for 25 minutes until cooked and golden

Per serving

855 kcalories, protein 58.6g, carbohydrate 47.3g, fat 46.8 g, saturated fat 20.2g, fibre 3.5g, salt 1.25 g

Latest comments and suggestions

• Lena

  20 March 2008

  Lena rated and commented on this recipe

  

  Very easy to prepare and went down a treat with girls and served it with garlic mash. Will cook again.

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• James Berry

  17 November 2008

  James Berry rated and commented on this recipe

  

  Pretty good and the Dumplings are excellent. I added so carrot and also bay leaves in the 2nd time I made this and it made it even better. My first attempt at it I found it a little bland. Good served with spring onion mash.

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• wilko

  14 December 2008

  wilko commented on this recipe

  I added a bit of beef stock and tomato puree at the end before putting the dumplings in, it added a bit of oomph to the casserole. The dumplings were easy to make and truly delicious. I will definately make this one again!

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• liz

  06 January 2009

  liz commented on this recipe

  Easy to make added worcester sauce and sweet chiili sauce srummy

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• liz

  06 January 2009

  liz rated this recipe

  

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• Jane Olds

  08 September 2009

  Jane Olds rated and commented on this recipe

  

  Great recipe. But only needed to double it when feeding 10 (including two good eating pre-schoolers). Added more thyme to the dumplings than suggested and pre-cooked it, cooking it again the following day. Was fabulous. And there's some left over to turn into a Beef and Ale pie for the week!

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• Jane Olds

  08 September 2009

  Jane Olds commented on this recipe

  Oh, and I added a good dollop of wholegrain mustard as well!

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Ingredients

• oil
• 1kg braising beef , cut into large pieces
• 2 tbsp plain flour , well seasoned
• 3 onions , sliced
• 1 garlic clove , crushed
• 200g button mushrooms
• 500ml brown ale
• 2 sprigs thyme

HORSERADISH DUMPLINGS

• 75g butter , frozen and grated
• 150g self-raising flour
• 2 tbsp horseradish cream
• 2 sprigs thyme , leaves stripped and chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes plus 2½-3 hours in the oven

Ingredients

• oil
• 1kg braising beef , cut into large pieces
• 2 tbsp plain flour , well seasoned
• 3 onions , sliced
• 1 garlic clove , crushed
• 200g button mushrooms
• 500ml brown ale
• 2 sprigs thyme

HORSERADISH DUMPLINGS

• 75g butter , frozen and grated
• 150g self-raising flour
• 2 tbsp horseradish cream
• 2 sprigs thyme , leaves stripped and chopped

Per serving

855 kcalories, protein 58.6g, carbohydrate 47.3g, fat 46.8 g, saturated fat 20.2g, fibre 3.5g, salt 1.25 g

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