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beef stew and dumplings

Beef Stew and Dumplings

A good hearty stew, proper comfort food.
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Course: Dinner
Cuisine: British
Keyword: Beef stew, Comfort food, Dumplings
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 4

Ingredients

For the stew:
  • 800 g Braising steak cut into small chunks
  • 20 g Butter
  • 2 tbsps Sunflower oil
  • 2 tbsps Plain flour
  • 150 g Pancetta
  • 4 Garlic cloves crushed
  • 1 large onion diced
  • 3 Celery sticks cut into small chunks
  • 3 Carrots peeled and cut into chunks
  • 2 Leeks roughly chopped
  • 1 Swede cut into chunks
  • 10 Peeled baby onions
  • 150 ml Red wine
  • 600 ml Beef stock
  • 3 Fresh bay leaves
  • 1 Bunch of fresh rosemary finely chopped
  • 1 Bunch of fresh thyme finely chopped
  • 2 tbsps Worcestershire sauce
For the dumplings:
  • 150 g Plain flour
  • 1 tsp Baking powder
  • 75 g Beef suet
  • 100 ml Water
  • ½ Bunch of rosemary finely chopped
  • A pinch of salt

Instructions

  • 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.