Beef Mince Stew and Dumplings Recipe
This delicious old-fashioned British beef mince and onion stew comes with suet dumplings, is the perfect winter warmer and a throw back to childhood food memories.
Servings 2 Servings
Calories 940kcal
Ingredients
For the Stew
- 1 Large Onion 200g
- 1 Medium Carrot 75g
- 1 Stick Celery 50g
- 1 tablespoon Vegetable Oil
- 300 g Minced Beef 10oz
- 2 Garlic Cloves
- 2 Sprigs Fresh Thyme
- 1 tablespoon Tomato Puree
- 1 teaspoon Flour
- 50 ml Worcestershire Sauce 3 tablespoon
- 500 ml Beef Stock 2 Cups
- 1 teaspoon Marmite
For the Dumplings:
- 45 g Dried Beef Suet ½ Cup
- 70 g Self-Raising Flour ⅔ Cup
- 1 teaspoon Fresh Thyme Leaves
- ¼ teaspoon Salt
- 60 ml Water ¼ Cup This is an approximate amount
Instructions
- Peel and cut the onions into a 5mm (¼") dice.
- Cut the carrot into a dice the same size as the onion.
- Cut the celery into a dice the same size as the onion and carrot.
- Peel and finely chop the garlic cloves.
- Heat a 28cm or 11" oven-proof frying pan (that you have a lid for) over a medium heat, and when it is hot, add the vegetable oil. onion, celery and carrot, then soften for 8-10 minutes, stirring regularly. The tone of the sizzle will change, and the amount of steam will dramatically reduce when they are done.
- Turn the heat up as high as it will go, and when the vegetables start to sizzle, add the beef and cook until nicely browned, stirring regularly, scraping the bottom of the pan as you go.
- Add the flour, tomato puree, garlic, and sprigs of thyme and cook for 1 minute.
- Pour in the Worcestershire sauce and cook for another minute.
- Pour in the beef stock, stir in the Marmite and let the stew boil on a medium-high heat to reduce a little whilst you prepare the dumplings.
- Add the dry ingredients for the dumplings into a medium bowl, then pour in the water little by little until you form a dough that is quite sticky. Then form the dough into 2 roughly shaped dumplings.
- Have a taste of the stew and add salt if required, then add the dumplings. Add a lid to the pan and then pop it into the oven for 45 minutes at 170°C or 340°F for 45 minutes, remove the lid and cook for another 15 minutes if you like a crispy outer coating to your dumplings.
Video
Nutrition
Serving: 1 | Calories: 940kcal | Carbohydrates: 49g | Protein: 57g | Fat: 56g | Saturated Fat: 21g | Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1824mg | Fiber: 4g | Sugar: 10g
