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Beef Dumpling Stew

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  • Olive Oil - 2 tbs
  • Butter - 25g
  • Beef - 750g
  • Plain Flour - 2 tblsp
  • Garlic - 2 cloves minced
  • Onions - 175g
  • Celery - 150g
  • Carrots - 150g
  • Leek - 2 chopped
  • Swede - 200g
  • Red Wine - 150ml
  • Beef Stock - 500g
  • Bay Leaf - 2
  • Thyme - 3 tbs
  • Parsley - 3 tblsp chopped
  • Plain Flour - 125g
  • Baking Powder - 1 tsp
  • Suet - 60g
  • Water - Splash


  • 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.

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