Beer Beef and Beer Dumplings

Feb 10, 2022

This is a genius way of making a small amount of stewing beef stretch to feed a larger crowd.

The dumplings are a filling addition to your casserole and when served with a selection of green veggies – should satisfy any family or crowd of visitors.

This recipe can be made both in your oven or in your magic pot.
If you are going to make this in your oven I would recommended using a cast iron dutch oven so that you are able to simply transfer it from your stove top to oven without having to create a mountain of dishes when you prepare each stage.

I am using a yellow dutch oven from Biroix – a New Zealand business.

The blessing of the magic pot is that you can create the entire recipe in one appliance and walk away. I use an Instant Pot pressure cooker.

The main difference between both pots is that the dutch oven will slowly cook down your ingredients over time and create a lush gravy. Where as you will need to thicken the gravy in your magic pot. It is a simple process at the end of the cooking time.

Here are my wee tips while cooking this delicious recipe;

  • I grate my onion to get it super fine, but to also avoid the grizzles from the young (and old) farmers who don’t like chunky pieces.
  • If you are wanting a dairy free option you can substitute the butter for oil.
  • The purpose of the gravy powder is to help with a rich deep flavour.  If you want to substitute the gravy powder you could use a teaspoon of marmite. 
  • Use fresh parsley, thyme or rosemary in your dumplings.
  • If you do not have any self raising flour use 2 cups of plain flour and 3 tsp of baking powder.
  • If your pressure cooker does not allow you to pressure cook for 2 minutes – just cook for your minimum length of time.

Beer Beef Casserole and Beer Dumplings

A wintery warming beer beef casserole topped with herbed dumplings.
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Magic Pot Cooking Time 45 minutes

Equipment

  • 1 Pressure Cooker or
  • 1 Dutch Oven

Ingredients

Casserole

  • 1 kg beef stewing steak (you choose your cut)
  • ¼ cup plain flour
  • salt and pepper
  • 2 onions finely sliced
  • 1-2 cloves of garlic
  • 2 dollops butter
  • cups beer (half the amount for the instant pot)
  • 1 tbsp golden syrup (or treacle)
  • 1 tbsp brown sugar
  • 1 tbsp worcestshire sauce
  • 10 grams instant gravy powder (approx a heaped tablespoon)

Beer Dumplings

  • 2 cups self raising flour
  • ½ cup freshly cut herbs (parsely, thyme or rosemary)
  • 25 grans melted butter
  • 1 cup beer

Instructions

Casserole – Dutch Oven

  • Pre heat your oven to 160 degrees.
  • Place the flour and a good grind of salt and pepper into a medium sized bowl.
    Cut your beef into chunks and toss them in the flour mixture.
    Set to the side.
  • Heat up your pot and drop in a dollop of butter.
    Soften your onions and garlic, and remove them before they brown.
    Add another dollop of butter to the pot and sear the beef in two batches until it browns.
    ot off of the heat.
  • Return all the beef with the onions and garlic to the pot.
    Pour in the beer and use a flat wooden spoon or spatula to get all the goodness off the he pot.  This will help make a yummy gravy (and assist the cleaning later on).
  • Add the golden syrup (or treacle), brown sugar, worcestershire sauce, and gravy po
  • Cook for an hour, stirring every now and then

Casserole – Magic Pot

  • Place the flour and a good grind of salt and pepper into a medium sized bowl.
    Cut your beef into chunks and toss them in the flour mixture.
    Set to the side.
  • Place a dollop of butter into your pot.
    Use the searing option to soften your onions and garlic, and remove them before they brown.
  • Add another dollop of butter to the pot and sear the beef in two batches until it browns.
    (Remember to half the amount of beer when using the pressure cooker)
    Stop the searing option.
  • Return all the beef with the onions and garlic to the pot.
  • Pour in the beer and use a flat wooden spoon or spatula to get all the goodness off the bottom of the pot. 
  • Add the golden syrup (or treacle), brown sugar, worcestershire sauce, and gravy powder.
  • Press the 'meat' option on your magic pot. Or 35 minutes 'pressure cook'.

Beer Dumplings

  • After the casserole has cooked make your dumpling dough.
  • Place the self raising flour and freshly cut up herbs into a small bowl.
    Make a well in the centre and add your melted butter and beer.
    Use your dough whisk to combine the ingredients into a soft dough.

To Cook the Dumplings in both the Dutch Oven and the Magic Pot.

  • Place spoonfuls of the dumpling mixture around the top of the casserole and either;
  • Pressure cook for another 1 minute.  Let the pot naturally release the steam and by the time the steam is released your dumplings will be cooked.
  • Or return to the oven for another 25 minutes.
  • Serve your beer beef and beer dumplings with steamed vegetables.