Beef, Beer and Mushroom Stew with Cheesy Dumplings
My lovely mum is a fabulous cookery writer and as kids we were her happy guinea pigs. A couple of her books were on British cooking and I have the fondest memories of dumplings with lots of gravy. My version has the addition of baking powder to make them very light and fluffy; if you prefer a more solid dumpling, you can omit it from the recipe.
This recipe comes from my book Soups & Stews published by Collins. It is available from Amazon and all good book shops.
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