Classic Beef Stew and Dumplings

Classic Hearty Beef Stew and Dumplings

This is a no – frills classic. Perfect for a winter’s day.

Classic Beef Stew and Dumplings

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy


  • 900g ( 2 lb ) Stewing or braising steak
  • 3 tbsp plain flour
  • Vegetable oil
  • butter
  • 3 carrots
  • 2 large onions
  • 1 tsp tomato puree
  • Few springs thyme
  • A bay leaf
  • 1 pint good beef stock
  • Maldon salt and freshly ground black pepper
  • Chopped curly parsley (to serve)
  • Crusty bread to serve
  • 110g (4oz) self raising flour
  • 50g (2oz) shredded suet
  • Chopped parsley



    • Preheat the oven to 150C (300F) gas mark 2.
    • Trim the meat of excess fat, dice into cubes (at least an inch square) and roll in seasoned flour. Peel and chop the carrots and onions into large chunks.
    • In a heavy based lidded casserole pot (or a separate frying pan) add some oil over a high heat, brown the meat on all sides and set aside. Turn the heat to medium, add a knob of butter and add the carrots & onions and cook, stirring for about 5 mins. Put the carrots, onions and meat in the casserole dish over a medium heat, add whatever flour is left and stir to cook a little. Add the tomato puree and herbs then slowly add the stock and stir.
    • Season and put in the oven for a good 2 hours.
    • In the meantime make the dumplings. Mix the flour, suet and parley together then slowly add drops of water and use your hands to pull the mixture together into a dough. You do not want it wet and soggy so as it starts to pull together add literally a drop at a time. Roll into small walnut sized balls, turn the oven up to 180C (350F) gas 4, and add the dumplings to the stew. Cook for a further 30 mins until the dumplings are big and fluffy.
    • Garnish with parsley to serve.
    • This is delicious with fresh crusty bread but can also be served with baby new potatoes.

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