Braised steak and onion casserole with dumplings

Preparation Time: 20 mins

Prep time: 20 min

Cook time: 2 hrs 50 min


  • 225 g self-raising flour

  • 110 g shredded suet

  • black pepper

  • cold water, to mix

For the beef and onion filling:

  • 700 g chuck steak, cut into 2.5cm cubes

  • onions, cut into quarters

  • 1 tbsp beef dripping

  • 1 1/2 tbsp plain flour

  • 1/2 tsp dried mixed herbs

  • 2 tbsp Ale Gar

  • 1 tsp tomato purée

  • 425 ml beef stock

  • 225 g open-cap flat mushrooms, sliced


First, prepare the suet pastry for the dumplings. Sift the flour into a large bowl, sprinkle in the suet, season with salt and freshly ground black pepper and mix lightly with your hands. 

2. Add a little cold water and mix with a knife. When the mixture starts to come together, continue to mix lightly with your hands and bring it together to form a smooth elastic dough that leaves the bowl clean. 

3. Leave the dough to rest for 5 minutes then shape into small dumpling sized balls. 

4. To make the beef and onion filling, put the beef dripping into a large saucepan over a medium heat and fry the onion for several minutes to soften. 

5. Add the cubes of beef and brown, before aadding the Ale gar to help de-glaze the pan.

Now sprinkle over the flour and stir well cooking for 2 - 3 mins

The add the puree , mushrooms and herbs, mix well and then pour over the stock a little at a time stirring continuosly until well blended.

Place the meat into the oven and cook for approx 2 hours on gentle heat .

After 2 hours add the dumplings , cover and cook gently for a further 50 mins.

The meat should be soft and dumplings light.

Serves: 4
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