Beef Dumpling Stew | Taste Board

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Beef Dumpling Stew

Beef Dumpling Stew

Beef

British

Stew

Baking

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Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Olive Oil : 2 tbs
- Butter : 25g
- Beef : 750g
- Plain Flour : 2 tblsp
- Garlic : 2 cloves minced
- Onions : 175g
- Celery : 150g
- Carrots : 150g
- Leek : 2 chopped
- Swede : 200g
- Red Wine : 150ml
- Beef Stock : 500g
- Bay Leaf : 2
- Thyme : 3 tbs
- Parsley : 3 tblsp chopped
- Plain Flour : 125g
- Baking Powder : 1 tsp
- Suet : 60g
- Water : Splash

Instructions

1 - Preheat the oven to 180C/350F/Gas 4.

2 - For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.

3 - Sprinkle over the flour and cook for a further 2-3 minutes.

4 - Add the garlic and all the vegetables and fry for 1-2 minutes.

5 - Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste.

Beef Dumpling Stew | Taste Board

6 - Season with salt and freshly ground black pepper.

7 - Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.

8 - For the dumplings, sift the flour, baking powder and salt into a bowl.

9 - Add the suet and enough water to form a thick dough.

10 - With floured hands, roll spoonfuls of the dough into small balls.

11 - After two hours, remove the lid from the stew and place the balls on top of the stew.

12 - Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender.

13 - (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.

14 - ) To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings.

15 - Sprinkle with chopped parsley.