Beef, Ale & Parsnip Pudding
Beef, Ale & Parsnip Pudding is a comforting dish that brings warmth and heartiness to your table. This classic recipe is simple to prepare, filling, and perfect for those busy evenings when you want something satisfying without spending all day in the kitchen. With tender beef chunks, earthy parsnips, and a rich gravy, this pudding is destined to become a family favorite.
Recipe Information
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Difficulty Level: Medium
Nutrition Information (per serving)
Calories: 450
Protein: 25g
Carbohydrates: 45g
Fat: 20g
Fiber: 4g
Sugar: 2g
Sodium: 600mg
Why Make Beef, Ale & Parsnip Pudding
Beef, Ale & Parsnip Pudding is not just delicious; it’s packed with nutrition. The stewing beef provides a substantial amount of protein, while parsnips contribute fiber and vitamins. This dish is also highly versatile; you can easily customize it by adding your favorite vegetables or herbs. Plus, it makes for excellent leftovers, so you can enjoy the comfort of this meal over multiple days.
How to Make Beef, Ale & Parsnip Pudding Step by Step
Ingredients
1.5 lbs Beef Chunks (stewing beef)
2 medium Parsnips, diced
1 cup Non Alcoholic Ale
2 cups Flour
3/4 cup Suet (vegetable suet)
1 large Onion, chopped
1 tbsp Thyme (fresh leaves)
1 cup Beef Stock
1 tsp Salt
Directions
- Fill a steaming pot halfway with water and bring to a gentle simmer.
- Toss the beef in a little flour, then brown it in a frying pan.
- Add onions, parsnips, thyme, beef stock, and non-alcoholic ale, then simmer until the mixture is slightly thickened.
- Mix flour, suet, salt, and cold water to form a soft dough.
- Roll out two-thirds of the dough into a circle and line a greased pudding basin with it.
- Spoon the beef mixture into the lined basin.
- Roll out the remaining dough into a lid, sealing the edges well.
- Cover the basin with parchment and foil, tying it with string, and steam for 3 hours, ensuring to keep the water topped up.
- Once cooked, remove the pudding and let it rest for 10 minutes before unmolding.
- Slice and serve with mashed potatoes, greens, or extra gravy.
How to Serve Beef, Ale & Parsnip Pudding
Beef, Ale & Parsnip Pudding pairs beautifully with creamy mashed potatoes, providing a comforting balance of flavors. For added freshness, serve it with steamed greens or a side salad dressed with a light vinaigrette. You could also drizzle some extra gravy over the top for an extra indulgent touch.
How to Store Beef, Ale & Parsnip Pudding
To store leftover Beef, Ale & Parsnip Pudding, allow it to cool completely, then cover and refrigerate. It will keep well for up to three days. When reheating, simply steam it again or microwave it until heated through. For long-term storage, you can freeze individual portions wrapped tightly in plastic wrap and then in foil.
Expert Tips for Cooking Beef, Ale & Parsnip Pudding
- Ensure your beef chunks are evenly coated in flour for better browning and flavor.
- If you prefer a thicker gravy, let the mixture simmer longer before adding it to the pudding basin.
- Experiment with different herbs like rosemary or parsley for varied flavor profiles.
- Be sure the water in the steaming pot doesn’t run dry; add more water as needed during the cooking process.
- For a fantastic crust, let the pudding rest before cutting to maintain its shape.
Delicious Variations of Beef, Ale & Parsnip Pudding
Consider adding a touch of heat with diced chili peppers for a spicy twist. If you enjoy herbed flavors, mix in some fresh rosemary and parsley with your beef. For a bright and zesty variation, a splash of lemon juice can bring out the dish’s robust flavors. If you’re looking for a vegetarian option, substitute the beef with hearty mushrooms or lentils and keep the rest of the recipe the same.
Conclusion
Try Beef, Ale & Parsnip Pudding for a deliciously hearty meal that is sure to impress your family and friends. Its rich flavors and comforting texture make it an excellent choice for any occasion. Enjoy the simple pleasure of this dish as it warms your home and your heart.
Beef, Ale & Parsnip Pudding
Ingredients
Method
- Fill a steaming pot halfway with water and bring to a gentle simmer.
- Toss the beef in a little flour, then brown it in a frying pan.
- Add onions, parsnips, thyme, beef stock, and non-alcoholic ale, then simmer until the mixture is slightly thickened.
- Mix flour, suet, salt, and cold water to form a soft dough.
- Roll out two-thirds of the dough into a circle and line a greased pudding basin with it.
- Spoon the beef mixture into the lined basin.
- Roll out the remaining dough into a lid, sealing the edges well.
- Cover the basin with parchment and foil, tying it with string, and steam for 3 hours, ensuring to keep the water topped up.
- Once cooked, remove the pudding and let it rest for 10 minutes before unmolding.
- Slice and serve with mashed potatoes, greens, or extra gravy.
