Beef Dumpling Stew
Hearty British beef stew topped with fluffy suet dumplings — rich, savory and perfect for comforting family dinners.
Servings
4
Difficulty
Easy
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Ingredients
stew
- 2 tbsp olive oil
- 25 g butter
- 750 g beef (stewing/shoulder)
- 2 tbsp plain flour (for stew)
- 2 pcs garlic (minced)
- 175 g onions
- 150 g celery
- 150 g carrots
- 2 pcs leek (chopped)
- 200 g swede (rutabaga)
- 150 ml red wine
- 500 g beef stock
- 2 pcs bay leaf
- 3 tbsp thyme (fresh or dried)
- 3 tbsp parsley (chopped)
- worcestershire sauce
- balsamic vinegar
- salt
- black pepper (freshly ground)
dumplings
- 125 g plain flour (for dumplings)
- 1 tsp baking powder
- salt
- 60 g suet
- water
to serve
- 4 pcs mashed potato (to serve)
- chopped parsley (to sprinkle)
Directions
- Preheat oven to 180C/350F/Gas 4.
- Heat oil and butter in an ovenproof casserole and brown the beef on all sides.
- Sprinkle over 2 tbsp plain flour and cook 2–3 minutes.
- Add minced garlic and all vegetables and fry 1–2 minutes.
- Stir in red wine, beef stock, bay leaves, thyme, parsley and add Worcestershire sauce and balsamic vinegar to taste; season with salt and pepper.
- Cover with lid, transfer to oven and cook about 2 hours until meat is tender.
- For dumplings: sift 125g plain flour, 1 tsp baking powder and salt into a bowl, add suet and enough water to form a thick dough.
- With floured hands roll spoonfuls of dough into small balls.
- After two hours remove lid and place dumpling balls on top of stew, cover and return to oven and cook further 20 minutes until dumplings are swollen and tender (leave lid off for golden tops).
- To serve place a spoonful of mashed potato on each of four plates, top with stew and dumplings and sprinkle with chopped parsley.