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Beef, Ale & Parsnip Pudding

A hearty and comforting traditional dish combining tender beef, sweet parsnips, and rich flavors, perfect for chilly evenings or family gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Beef Chunks Stewing beef that becomes tender during long cooking.
  • 2 medium Parsnips, diced Adds natural sweetness and balances richness.
  • 1 cup Non Alcoholic Ale Provides deep, malty flavor without alcohol.
  • 2 cups Flour Forms the suet style pastry and dusts the beef.
  • 3/4 cup Suet (vegetable suet) Creates the soft, traditional pudding crust.
  • 1 large Onion, chopped Adds sweetness and depth.
  • 1 tbsp Thyme, fresh leaves Gives warmth and earthy fragrance.
  • 1 cup Beef Stock Helps form the rich gravy inside the pudding.
  • 1 tsp Salt Essential seasoning for balance.

Method
 

Preparation
  1. Fill a steaming pot halfway with water and bring to a gentle simmer.
  2. Toss beef in a little flour, brown in a frying pan, then add onions, parsnips, thyme, beef stock, and non-alcoholic ale. Simmer until slightly thickened.
  3. Mix flour, suet, salt, and cold water to form a soft dough. Roll out two thirds into a circle and line a greased pudding basin.
  4. Spoon the beef mixture into the lined basin. Roll remaining dough into a lid and seal edges well.
Cooking
  1. Cover the basin with parchment and foil, tie with string, and steam for 3 hours, keeping the water topped up.
  2. Remove the pudding and let it rest for 10 minutes before unmolding.
Serving
  1. Slice and serve with mashed potatoes, greens, or extra gravy.

Notes

For extra flavor, consider marinating the beef in the ale overnight before cooking. Use fresh thyme for the best flavor, but dried thyme can also work in a pinch. Ensure the dough is rolled evenly to create a light, airy pudding.