RECIPE: Beef & beer stew with chive dumplings

Beef and beer is an age-old trusted combination. The beer tenderises the meat, adding good colour and flavour

14 May 2018 - 10:18 By Hilary Biller
Beef-and-beer stew with chive dumplings.
Beef-and-beer stew with chive dumplings.
Image: Craig Scott

Serves: 4-6


750g stewing beef, cubed

15ml (1 tbsp) flour

Salt and pepper

2.5ml paprika

30ml (2 tbsp) oil

2 onions, chopped

2 sticks of celery, sliced

2 large carrots, peeled and sliced

1 x 400g can chopped tomatoes

500ml Guinness (replace with beer, or use cola for a non-alcoholic version)

1 bay leaf

Salt and pepper

Beef  stock

Chive dumplings:

240g (2 cups) self-raising flour

125g butter

4 chives, finely chopped

5ml (1 tsp) mustard powder

Salt and black pepper

45ml (3 tbsp) water


  1. Dust the  beef  in flour seasoned with salt, pepper and paprika.
  2. In a heavy-based pan preheat the oil and brown the meat and set aside.
  3. Add the onions, celery and carrots and sauté till soft.
  4. Add the tomatoes and return the  beef  to the pan, pouring over the Guinness.
  5. Add the bay leaf.
  6. Season generously, cover and simmer on the stove top for 1½-2 hours, adding stock if it dries out, and stirring from time to time.
  7. For the dumplings, sift the flour and rub in the butter until you have a coarse breadcrumb mixture. Add the chives, mustard powder, seasoning and enough water to bring the dough together. Divide the dough into 12 pieces, shaping each into a round.
  8. Twenty minutes before the end of cooking time place the dumplings on top of the stew, cover tightly with the lid and cook for 20 minutes.