Quick Steak and Ale Pudding

Step 1

Set the oven to 400°F and wait for the indicator light or beep to signal it has finished preheating, about 10 minutes.

Step 2

Place the beef cubes on a cutting board and pat them dry with paper towels on all sides to help them brown.

Step 3

Pour 0.75 cup flour into a shallow bowl, then add 0.5 teaspoon salt and 0.25 teaspoon pepper and stir to combine.

Step 4

Add the beef cubes to the flour mixture a few at a time and toss until each piece is coated on all surfaces.

Step 5

Place a 5-quart Dutch oven or heavy-bottomed pot on the stovetop over medium-high heat and wait 1 minute until hot.

Step 6

Add the beef to the hot pot in a single layer, allowing it to touch the bottom; listen for a loud sizzle and do not stir for 2 minutes.

Step 7

Stir the beef once with a wooden spoon and cook undisturbed for another 2 minutes until the second side is deeply browned.

Step 8

Pour in 1.5 cups broth and 0.5 cup ale, then use the wooden spoon to scrape up the stuck-on brown bits from the pot bottom.

Step 9

Bring the liquid to a boil over medium-high heat, watching for large bubbles breaking the surface, about 3 minutes.

Step 10

In a medium bowl, place 0.75 cup flour and add 0.25 cup cold butter cubes, then pinch the flour and butter between your fingertips until the mixture looks like coarse breadcrumbs with no visible chunks.

Step 11

Add 3 tablespoons cold water one tablespoon at a time to the flour mixture, stirring gently with a fork after each addition until a shaggy dough forms, stopping when no dry flour remains.

Step 12

Using your hands, pinch off 8 pieces of dough about the size of golf balls and drop them onto the surface of the simmering beef—they should float and touch the liquid.

Step 13

Cover the pot with a lid, transfer it to the preheated 400°F oven, and bake for 12 minutes until the dumplings are pale golden and risen.

Step 14

Remove the pot from the oven—the handle will be very hot—and let it rest on the stovetop for 3 minutes before serving.