Try this recipe for beef in ale with horseradish dumplings, then also check out our Dijon chicken casserole with buttery herb dumplings and lamb and roots stew with herb dumplings.


  • oil
  • 1kg braising beef, cut into large pieces
  • 2 tbsp plain flour, well seasoned
  • 3 onions, sliced
  • 1 clove garlic, 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


  • STEP 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 2-2½ hours or until tender.

  • STEP 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.

  • STEP 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.


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