Beef Stew & Dumplings
2hr 15
400
4 - 6
Medium
Ingredients : 
 For the Dumplings : 
  • 100 g Self Raising Flour
  • 50 g of Suet
  • 1 Pinch of Salt
  • 75 - 90 ml of Cold Water
For the Stew :    
  • 500 g Diced Beef
  • 1 Onion (Diced)
  • 1 Leek (Sliced)
  • 80 g Butter
  • 80 Plain Flour
  • 250 g Diced Carrots
  • 250 g Diced Swede
  • 200 g Diced New Potatoes
  • 200 ml Red Wine
  • 1 Litre or Beef Stock
  • 30 ml Olive Oil
  • 1 teaspoon of Blackpepper for Seasoning.


     

' On a cold winters evening Beef Stew & Dumplings is simply comfort food... '

'This recipe can be adapted to use up any left over vegetables, Carrots, Swede, Potatoes, etc. Slow cooked tender beef in a rich beef gravy is just the thing to keep you warm, throw in a few dumplings and serve with some homemade crusty bread.

Once this is cooked you can even keep it in a slow cooker over night.

A Classic Family Stew... ' 

 

Star Rating

 
Method : 
For the Dumplings : 
  • Sieve the flour into a mixing bowl.
  • Add the Suet and the Salt.
  • Mix in the Water with a fork until you have a soft dough.
  • Turn out onto a board and knead for a few mins.
  • Divide into 8 and roll into small balls.
For the Stew :

Leave the diced beef out at room temperature for 30 minutes ....

  • You will need a good quality Cast Iron Casserole Dish (Flame Proof) for this | Or you can do it in a large pan, but I prefer a good old Casserole Dish.
  • Heat the butter for a minute then cook the Onion & Leek in the butter until soft.
  • Remove the cooked onion and set aside.
  • Cook the Diced Beef in the same pot. Coat the beef with the flour , cover and simmer until the beef is no longer pink (About 10 Minutes)
  • Meanwhile Bring the carrots , swede and potatoes to a boil in a pan of water , then simmer for 20 minutes.
  • Add the Leek to the Beef once the beef is no longer pink.
  • Using 3 Beef Stock Cubes make up 1 litre of stock.
  • Add Red Wine the Beef Stock to the pot and mix with a wooden spoon.
  • Cover and pot the Casserole Dish in a preheated oven at 150 c for 1 hour.
  • Remove the casserole dish from the oven, the juice should have thickened up now. Add the part cooked vegetables and season well with pepper.Return the dish to the oven for another hour.
  • Once the stew has been cooking for a further hour it is time to drop your dumplings into the pot as well.
  • Cook in the oven for another 20 minutes so that the dumplings are risen and fluffy.
'You can put this in a slow cooker on warm and keep over night | It will taste glorious the following day .... '
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