Rich Beef & Brown Ale Soup with Cheddar Dumplings
Method
Brown the Beef: Heat oil in a large heavy pot over medium-high heat. Season beef, brown on all sides for 5 minutes, then transfer to a plate.
Caramelize & Simmer: In the same pot, cook onions for 10 minutes until deeply golden. Stir in garlic and tomato purée for 1 minute, deglaze with brown ale, then return beef along with stock, carrots, and thyme; simmer covered for 20 minutes.
Make Dumplings: Meanwhile, mix flour, suet, grated cheddar, a pinch of salt, and cold water until a soft dough forms. Shape into 8 small balls.
Finish Dish: Drop dumplings onto the simmering soup, cover tightly, and cook for 15 minutes until plump and fluffy. Remove thyme sprigs before serving.
Cooking Hack: For maximum depth of flavor without extra sodium, add 1 tablespoon of Worcestershire sauce and a pinch of marmite to the stock base while caramelizing the onions.
Nutrition Facts
Per serving
