Beef Dumpling Stew

Name: Beef Dumpling Stew
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 oz butter; 1.7 lb beef; 2 tbsp all-purpose flour; 2 cloves garlic; 6 oz onions; 5 oz celery; 5 oz carrots; 2 leeks; 7 oz rutabaga; ½ cup + 2 tbsp red wine; 1.1 lb beef stock; 2 bay leaves; 3 tbsp thyme; 3 tbsp parsley; 4 oz all-purpose flour; 1 tsp baking powder; 2 oz suet; Splash water

A British dinner. Ready in about 50 minutes. Difficulty: medium.

25 minPrep (about)
25 minCook (about)
50 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1.7 lb beef Shopping tip: Chuck roast or stew beef, cut in cubes.

Fresh & other

1 oz butter
2 tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
2 cloves garlic
6 oz onions
5 oz celery
5 oz carrots
2 leeks
7 oz rutabaga Shopping tip: Rutabaga (UK: swede).
½ cup + 2 tbsp red wine
1.1 lb beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
4 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
1 tsp baking powder
2 oz suet
Splash water

Sauces & oils

2 tbsp olive oil

Spices & seasonings (3): bay leaves, thyme, parsley

2 bay leaves
3 tbsp thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
3 tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

How to make it

Steps in our own plain words.

Turn the oven on to 350°F.
For the beef stew.
Heat your oil and butter in an ovenproof casserole.
Fry the beef until browned on every side.
Sprinkle over the flour.
Cook for a further 2-3 minutes.
Add the garlic and all the vegetables.
Fry for 1-2 minutes.
Stir in the wine, stock and herbs.
Add your Worcestershire sauce and balsamic vinegar, to taste.
Season using salt and freshly ground black pepper.
Cover with a lid.
Move to the oven.
Cook for about two hours, until the meat is tender.
Salt, baking powder, sift the flour and For the dumplings into a bowl.
Add your suet plus enough water to form a thick dough.
Roll spoonfuls of the dough in small balls with floured hands.
After two hours, remove your lid from the stew.
Place the balls over the top of the stew.
Cover.
Return to the oven.
Cook for a further 20 minutes, till the dumplings have swollen and are tender, to serve.
Place a spoonful of mashed potato on each of four serving plates.
Top with the stew and dumplings.
Sprinkle with chopped parsley.