Ingredients
- 2 tbs Olive Oil
- 25 g Butter
- 750 g Beef
- 2 tblsp Plain Flour
- 2 cloves minced Garlic
- 175 g Onions
- 150 g Celery
- 150 g Carrots
- 2 chopped Leek
- 200 g Swede
- 150 ml Red Wine
- 500 g Beef Stock
- 2 Bay Leaf
- 3 tbs Thyme
- 3 tblsp chopped Parsley
- 125 g Plain Flour
- 1 tsp Baking Powder
- 60 g Suet
- Splash Water
Instructions
11 steps · ~133 minutes total
Step 1
Preheat the oven to 180C/350F/Gas 4.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 2
For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
25 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 3
Sprinkle over the flour and cook for a further 2-3 minutes.
3 minutesStep 4
Add the garlic and all the vegetables and fry for 1-2 minutes.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 5
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.
8 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 6
Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 7
For the dumplings, sift the flour, baking powder and salt into a bowl.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 8
Add the suet and enough water to form a thick dough.
3 minutesThe dough is ready when it springs back slightly when poked.Step 9
With floured hands, roll spoonfuls of the dough into small balls.
3 minutesThe dough is ready when it springs back slightly when poked.Step 10
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.)
25 minutesAlways preheat your oven fully before baking for even cooking.Step 11
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.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 4 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it has thickened.
What to Serve With
Complete your british meal with these perfect pairings:
About This Dish
Beef Dumpling Stew is a beloved dish from British cuisine, originating in United Kingdom. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
British cuisine has undergone a renaissance, combining traditional comfort dishes with modern innovation. Classic recipes often feature hearty, warming ingredients perfect for the British climate.
This recipe is rated expert difficulty and uses 19 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For the best flavor and tenderness, use chuck roast or braising steak. These cuts have enough marbling to become tender during the slow cooking process.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
