Preheat the oven to 180℃
For the stew, heat the oil and butter in a large frying pan, add the beef and fry until browned on all sides.
Meanwhile, add the pancetta into an oven proof casserole pot, cook on a high heat until the pancetta starts to crisp. Add the diced onion, garlic, celery and leeks and cook until the onions are soft.
Pour in the wine and reduce by half.
Once the beef is browned, add the flour and mix. Then add the beef into the casserole pot.
Stir in the beef stock, the remaining vegetables, and the herbs.
Add the Worcestershire sauce. Season well with salt and pepper.
Cover the pot with a lid and transfer to the oven and cook for two hours, or until the meat is tender.
For the dumplings, add the flour, baking powder, beef suet and rosemary into a mixing bowl. Add the water a little at a time until a thick dough has formed, you may not need to use all of the water.
5 comments on “Beef Stew with Dumplings”
Will try to make, do you use any preferred beef stock John.. a lot of brands can be salty
I tend to use the bags of ready made stock in the supermarkets
Hello, could this be done in a slow cooker?
Thanks 🙂
Hello, yes! Although if you want to crisp the dumplings up they will need to go in the oven for the last 20 minutes.
I’ve made this a few times and it never fails to impress. Absolutely delicious and the dumplings make it all the better!