PO Box 1187, Kingaroy QLD 4610

Beef & Beer Stew


  • 2 medium onions sliced
  • 600 g stewing beef cubed
  • 250 ml beer (own choice)
  • 250 ml beef stock and boiling water
  • 2 bay leaves
  • 1 tablespoon thyme leaves
  • Salt and pepper to taste
  • 100 g mushrooms chopped into bite-sized pieces
  • 2 medium carrots peeled and chopped into bite-sized pieces
  • ½ a small swede peeled and chopped into bite-sized pieces


  • 150 g Self-raising Flour
  • 75 g Suet
  • Small pinch of salt
  • Cold water


  1. Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
  2. Turn up the heat, add the beef and cook for 3 minutes, stirring constantly, until the beef is lightly browned.
  3. Next add the beer & beef stock, thyme & bay leaves, plus salt & pepper to taste. Bring to the boil, cover with a lid, then put the stew into your preheated oven for 2 hours 20 minutes.
  4. After the stew has been in the oven for just over 2 hours heat a drizzle of olive oil in a frying pan and add the mushrooms, swede & carrots. Fry on a medium-high heat until lightly browned then add to the stew. Put the stew back in the oven for a further 20 minutes.
  5. Next make the dumplings: place the flour, suet and salt in a bowl and mix together. Add cold water a drop at a time until the mixture comes together into a dough. Divide the dough into 12 and roll each piece into a ball.
  6. After the stew has been in the oven for a total of 2 hours 40 minutes, remove the stew from the oven and place the dumplings on top of the stew – try to spread them out evenly. Replace the lid and then cook the stew for a final 20 minutes (3 hours in total).
  7. Serve just as it is or with green veg and either ale or red wine. Enjoy!