As our seasons bring in colder weather its a great time to be sitting down to a large plateful of this beef in stout stew. With a couple of hours of slow cooking the stout mellows in the oven to a lovely deep, chocolatey flavour. Plenty of  horseradish dumplings make it a real treat.

This recipe has both local and expert provenance as it comes comes from one of our customers Diana Henry the well known award winning food columnist, and author of 9 books! – so we are in very good hands. You can visit her blog here :

Best Scotch Beef from Morley Butchers

We take great care to select the best suppliers and producers. We look for beef that has come from slow growing animals that have enjoyed a natural lifestyle and wholesome diet. Our suppliers are MacDuff Beef who are a family business based in Scotland. The meat they supply to Morley Butchers is well marbled and matured for extra flavour.

More about our Beef here >>

Ingredients For Beef in Stout

These quantities will serve 4 to six people. Allow about 2.5 hours cooking time

For the beef

3 tbsp groundnut or sunflower oil
1kg (2lb 4oz) braising beef, in large chunks from Morley Butchers
350g (12oz) carrots, sliced
300g (10 ½oz) leeks, sliced
50g (1 ½oz) pearl barley
1 x 330ml bottle stout
Sea salt and freshly ground pepper for seasoning

For the dumplings

½ onion, very finely chopped
15g (½oz) butter
4 tbsp finely chopped parsley
80g (2 ½oz) breadcrumbs
1 large egg
3 generous tbsp creamed horseradish

Cooking Method for Beef in Stout

First pre-heat your  oven to 160°C/325°F/gas mark 3.

Next brown the meat – heat 2 tbsp of the oil in a heavy flameproof casserole. This best done in batches which will keep the heat in the pan and make it easier to colour the chunks. Remove from the pan and and put to one side.

Turn down the heat add more oil to the casserole and fry the vegetables until softened and lightly coloured. Next add the barley.

Add the stout and stir well to deglaze the pan. Pour in 750ml (1½pints) water, return the meat and season well. Bring up to the boil then reduce the heat.  Cover your pan and place in the oven for 2 hours.

After one hour check to make sure that the casserole is not drying out.  Top up with more water if required.

While the beef in stout is cooking prepare the dumplings. First fry the onions in the butter until soft with a little colour. Place into a bowl and combine with the rest of the ingredients.

Mix well together and roll in your hands to form the dumplings, these quantities will make 12 about the size of a golf ball.

Put the dumplings into the casserole on top of the beef. Return to the oven  covered, for 20 minutes, then remove the lid and cook for another 10 minutes.