Beef Dumpling Stew
HB-0206 · Hand-built original · British
BritishBeefEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 tbsp olive oil
- 1 oz butter
- 26½ oz braising beef, cut into chunks
- 2 tbsp plain flour, for the stew
- 2 garlic cloves, minced
- 6¼ oz onions, chopped
- 5¼ oz celery, chopped
- 5¼ oz carrots, chopped
- 2 leeks, chopped
- 7 oz swede, peeled and diced
- 10 Tbsp red wine
- 2 cups beef stock
- 2 bay leaves
- 3 tbsp fresh thyme leaves
- 3 tbsp chopped fresh parsley
- 4½ oz plain flour, for the dumplings
- 1 tsp baking powder
- 2 oz suet
- 4 tbsp cold water
- 1 tsp fine salt
- 1/2 tsp black pepper
Method
- Heat the oven to 320°F. Season the stew flour with salt and pepper and toss the beef in it.
- Heat the oil and butter in a large casserole and brown the beef in batches; set aside. Cook the onions, celery, carrots, leeks and swede in the same pan for 6–8 minutes, adding the garlic for the last minute.
- Pour in the wine and scrape up the browned bits, then add the stock, bay leaves and thyme. Return the beef, cover and cook in the oven for 1 hour 45 minutes, until tender.
- Make the dumplings: mix the flour, baking powder, suet and a pinch of salt, then stir in just enough cold water to make a soft, slightly sticky dough. Divide into 8 balls with floured hands.
- Set the dumplings on top of the stew, cover, and return to the oven for 20–25 minutes until risen and fluffy.
- Remove the bay leaves, scatter with the parsley and serve straight from the casserole.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).