Step 1Place the suet mix and dried rosemary in a bowl fitted with dough hooks and blend in the water on a slow speed to form a dough. Roll into small dumplings.
Step 2Re-hydrate the dried onion in water then fry in a little oil with the stewing steak in an ovenproof casserole dish for around 5 minutes.
Step 3Add the carrot and mushrooms and enough of the ale to cover the ingredients.
Step 4Place the dumplings on the surface of the stew.
Step 5Simmer for 30-40 minutes until the dumplings are steamed and the meat is tender.
- 200 g Country Range Suet Pastry Mix
- 90 ml cold water
- 3 tsp Country Range Dried Rosemary
- 500 g stewing steak
- 2 tbsp Country Range Dried Sliced Onion
- 1 carrot, roughly chopped
- 4 tbsp button mushrooms
- 250 ml strong dark ale
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