Beef Stew with Dumplings

Ready in 3 hours

A classic, traditional English dish

Top-ranked recipe named "Beef Stew with Dumplings"

4 avg, 2 review(s) 100% would make again

Ingredients

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-- FOR THE BEEF STEW --
2 tablespoons olive oil
25 grams butter
750 grams beef stewing steak; chopped into bite-sized pieces
2 tablespoons Plain flour
2 medium cloves garlic; crushed
175 grams baby onions; peeled
150 grams celery; cut into large chunks
150 grams carrots; cut into large chunks
2 medium leeks; roughly chopped
200 grams swede; cut into large chunks
150 milliliters red wine
500 milliliters beef stock
2 large Bay Leaf; fresh
3 tablespoons fresh thyme leaves
3 tablespoons fresh flatleaf parsley; chopped
Worcestershire sauce; to taste
1 tablespoon balsamic vinegar; or to taste
salt and freshly ground black pepper
-- FOR THE DUMPLINGS --
125 grams plain flour; plus extra for dusting
1 teaspoon Baking Powder
1 small pinch salt
60 grams suet
water; to make a dough
-- TO SERVE --
mashed potato
1 tablespoon flatleaf parsley; chopped

Original recipe makes 4

Servings  

Preparation

1. Preheat the oven to 180C/350F/Gas 4.

2. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef briskly until browned on all sides.

3. Sprinkle over the flour and cook for a further 2-3 minutes.

4. Add the garlic and all the vegetables and fry for 1-2 minutes.

5. Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.

6. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.

7. For the dumplings, sift the flour, baking powder and salt into a bowl.

8. Add the suet and enough water to form a thick dough.

9. With floured hands, roll spoonfuls of the dough into small balls.

10. After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender.

11. To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.

Credits

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Calories Per Serving: 10961 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really tasty, my one year old twins couldn't get enough of it :)
Bexsum 1 year ago
[I posted this recipe.]
danpa 4 years ago
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