Name: Beef, Ale & Parsnip Pudding Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: British
Ingredients: 500g beef stew meat, cubed; 1 large onion, diced; 2 cloves of garlic, minced; 2 parsnips, peeled and diced; 250ml ale; 2 tbsp flour; 2 tbsp tomato paste; 500ml beef stock; Salt and pepper to taste; 200g self-raising flour; 100g suet; Cold water, as needed

Photos of Beef, Ale & Parsnip Pudding Recipe

How To Make Beef, Ale & Parsnip Pudding

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Preparation: 30 minutes

Cooking: 2 hours

Total: 2 hours 30 minutes

Serves:

Ingredients

500g beef stew meat, cubed
1 large onion, diced
2 cloves of garlic, minced
2 parsnips, peeled and diced
250ml ale
2 tbsp flour
2 tbsp tomato paste
500ml beef stock
Salt and pepper to taste
200g self-raising flour
100g suet
Cold water, as needed

Instructions

In a large, oven-safe pot, brown the beef cubes over medium heat. Remove from the pot and set aside.
In the same pot, sauté the onion and garlic until softened. Add the parsnips and cook for another 2 minutes.
Return the beef to the pot and sprinkle with flour. Stir well to coat the beef, then add the tomato paste, ale, and beef stock. Season with salt and pepper.
Cover the pot and simmer for 1.5-2 hours, until the beef is tender and the sauce has thickened.
Meanwhile, in a mixing bowl, combine the self-raising flour and suet. Gradually add cold water, a little at a time, until a soft dough forms.
Roll out the dough on a floured surface and cut out a circle slightly larger than the pot.
Place the dough circle on top of the beef mixture in the pot, pressing the edges down to seal.
Cover the pot with a lid and transfer to a preheated oven at 180°C (350°F). Bake for 30 minutes, or until the crust is golden and cooked through.
Serve the beef, ale & parsnip pudding piping hot, with a side of mashed potatoes or steamed vegetables.

Nutrition

Calories : 540kcal
Total Fat : 26g
Saturated Fat : 10g
Cholesterol : 90mg
Sodium : 780mg
Total Carbohydrates : 47g
Dietary Fiber : 5g
Sugar : 5g
Protein : 28g

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