Beef Dumpling Stew

Name: Beef Dumpling Stew
Total time: 160 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 25g butter; 750g braising steak, cubed; 145g plain flour (divided); 2 garlic cloves, minced; 175g onions, chopped; 150g celery, chopped; 150g carrots, chopped; 2 leeks, sliced; 200g swede, peeled and cubed; 150ml red wine; 500ml beef stock; 2 dried bay leaves; 3 tbsp fresh thyme, chopped; 3 tbsp fresh parsley, chopped; 1 tsp baking powder; 60g vegetable suet

Melt-in-the-mouth slow-cooked beef stew crowned with fluffy, golden herbed suet dumplings.

160 min serves 4 Medium Watch

Ingredients

2 tbsp olive oil500ml

25g butter250g

750g braising steak, cubed750g

145g plain flour (divided)1.5kg

2 garlic cloves, minced3 pack

175g onions, chopped1kg

150g celery, chopped300g

150g carrots, chopped1kg

2 leeks, sliced500g

200g swede, peeled and cubed1 each

150ml red wine750ml

500ml beef stock500ml

2 dried bay leaves10g

3 tbsp fresh thyme, chopped20g

3 tbsp fresh parsley, chopped30g

1 tsp baking powder170g

60g vegetable suet200g

Method

Preheat the oven to 180C/350F/Gas 4.
For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
Sprinkle over the flour and cook for a further 2-3 minutes.
Add the garlic and all the vegetables and fry for 1-2 minutes.
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.
Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
For the dumplings, sift the flour, baking powder and salt into a bowl.
Add the suet and enough water to form a thick dough.
With floured hands, roll spoonfuls of the dough into small balls.
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. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
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.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £21.57 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£33.67 est. · serves 4

Ingredients

2 tbsp olive oil500ml

25g butter250g

750g braising steak, cubed750g

145g plain flour (divided)1.5kg

2 garlic cloves, minced3 pack

175g onions, chopped1kg

150g celery, chopped300g

150g carrots, chopped1kg

2 leeks, sliced500g

200g swede, peeled and cubed1 each

150ml red wine750ml

500ml beef stock500ml

2 dried bay leaves10g

3 tbsp fresh thyme, chopped20g

3 tbsp fresh parsley, chopped30g

1 tsp baking powder170g

60g vegetable suet200g

Method

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

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

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

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

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.

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

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

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

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

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. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)

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.