Preheat the oven to 160°C.
Brown the beef batches in a hot, oiled casserole dish and set aside in a bowl.
Roughly chop celery, carrots, and onions and add to the casserole.
Slice the garlic and add it to the vegetables.
Brown the vegetables gently while scraping the bottom of the pan.
Stir in tomato purée, flour, salt, and pepper until well incorporated.
Pour in the ale and beef stock.
Return the beef to the dish, bring to a simmer, and cover with a lid.
Mix the suet, flour, salt, and pepper in a clean bowl.
Add water gradually until a firm dough forms.
Roll the dough into a sausage shape and divide into six golf ball-sized dumplings.
Place the dumplings on top of the stew.
Bake in the oven for 2.5 to 3 hours.
Turn the dumplings after 2 hours and add bay leaves and thyme.
Cook until the beef is tender and dumplings are fluffy.
Serve in large bowls.