font loading for Top nav

Print Recipe

Nutritional info per serving:

  • Calories: 700
  • Fat: 35.9g
  • Saturates: 17.3g
  • Salt: 2.22g

Beer-braised beef with parsley dumplings

Our tender shin of beef is carefully chosen from trusted select farms. It has a wonderfully rich flavour, which is enhanced by slow cooking.


  • 2 tbsp plain flour
  • 3 x 380g packs British shin of beef, cut into 5cm pieces
  • 2 tbsp olive oil
  • 1 x 150g pack British smoked bacon lardons
  • 1 onion, finely chopped
  • 12 Chantenay carrots
  • 18 button mushrooms
  • 500ml Belgian Wheat Beer with Orange Peel and Coriander
  • 250ml beef stock, hot
  • 4 fresh thyme sprigs
  • 250g self-raising flour
  • 125g chilled butter, diced
  • 1 tbsp grated Parmesan
  • 2 tbsp chopped fresh parsley

Ready in: 5½ hours

Serves: 6


  1. Heat the oven to 130°C/fan 110°C/250°F/gas 1. Put the flour in a large bowl, season, then toss the beef in the flour.
  2. Heat the oil in a large, flame-proof casserole and add the beef (you may need to do this in batches). Fry over a high heat until golden, then remove with a slotted spoon and set aside. Add the bacon to the pan and fry for 2-3 minutes, until golden, then add the vegetables and stir.
  3. Return the beef to the pan, pour over the beer and stock, and add the thyme sprigs. Cover with a tight-fitting lid and bring to a simmer. Transfer to the oven and cook for 4½ hours.
  4. Meanwhile, make the dumplings. Sift the flour and a pinch of salt into a large bowl and rub in the butter to form breadcrumbs. Add the Parmesan and parsley, then stir in 3-4 tbsp cold water and mix into a soft dough. Divide the dough into 12, and roll into balls. Sit the dumplings on top of the casserole, increase the temperature to 200°C/fan 180°C/400°F/gas 6, then return the dish to the oven without the lid for 25 minutes. Dress it up: try leaving the rolled shin pieces whole so each of your guests receives beautifully presented portions of beef; perfect for a dinner party.

You may also like

One-pot Spanish -style chicken


See the recipe

Pot-roast pheasant with red wine


See the recipe