Dinner

Beef Dumpling Stew

Name: Beef Dumpling Stew
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Cuisine: British
Ingredients: 2 tbs olive oil; 25g butter; 750g beef; 2 tblsp plain flour; 2 cloves garlic, minced; 175g onions; 150g celery; 150g carrots; 2 leeks, chopped; 200g swede; 150ml red wine; 500g beef stock; 2 bay leaves; 3 tbs thyme; 3 tblsp parsley, chopped; 125g plain flour; 1 tsp baking powder; 60g suet; water, Splash; Worcestershire sauce, to taste; balsamic vinegar, to taste; salt, to taste; freshly ground black pepper, freshly ground, to taste; potatoes, mashed, as needed

A hearty British beef and vegetable stew baked with tender suet dumplings and served over mashed potato.

2 hr 45 min
850 kcal
British
Stew

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Preheat the oven to 180C/350F/Gas 4.
Step 2:
Heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
Step 3:
Sprinkle over the flour and cook for a further 2–3 minutes.
2–3 min
Step 4:
Add the garlic and all the vegetables and fry for 1–2 minutes.
1–2 min
Step 5:
Stir in the wine, stock, and herbs.
Step 6:
Add the Worcestershire sauce and balsamic vinegar to taste, then season with salt and freshly ground black pepper.
Step 7:
Cover with a lid, transfer to the oven, and cook for about 2 hours, or until the meat is tender.
2 h
Step 8:
For the dumplings, sift the flour, baking powder, and salt into a bowl.
Step 9:
Add the suet and enough water to form a thick dough.
Step 10:
With floured hands, roll spoonfuls of the dough into small balls.
Step 11:
After 2 hours, remove the lid from the stew and place the dough balls on top.
2 h
Step 12:
Cover, return to the oven, and cook for a further 20 minutes, or until the dumplings have swollen and are tender. For golden-topped dumplings, leave the lid off when returning the stew to the oven.
20 min
Step 13:
To serve, place a spoonful of mashed potato onto each of 4 serving plates and top with the stew and dumplings.
Step 14:
Sprinkle with chopped parsley.