Beef Stew and Dumplings Recipe
Beef Stew and Dumplings... Welcome to my childhood, this recipe is about as British as it gets and if you have never tried suet dumplings, then you seriously are missing out!
Servings 2 Servings
Calories 885kcal
Ingredients
- 350 g Stewing Beef 12oz
- 100 g Baby Onions ⅔ Cup
- 1 tablespoon Plain Flour
- 350 g Potatoes 2⅓ Cup
- 1 Medium Parsnip 100g
- 150 g Baby Carrots 1 Cup
- ½ teaspoon Coarse Sea Salt Plus extra to taste
- ¼ teaspoon Black Pepper Plus extra to taste
- 2 tablespoon Cooking oil
- 250 ml Dark Beer 1 Cup
- 650 ml Beef Stock 2¾ Cups
- 2 tablespoon Worcestershire Sauce
For the Dumplings:
- 35 g Dried Suet ⅓ Cup
- 70 g Plain Flour ⅔ Cup
- 1 teaspoon Baking Powder
- 1 teaspoon Grainy Mustard
- ¼ teaspoon Salt
Instructions
- Cut the beef into 2-2.5cm (¾-1") cubes.
- Top and tail the baby onions, being sure to take just a little off the root and then peel them.
- Peel the potatoes and the parsnip and cut them into a 4-5cm (2") dice.
- Heat a medium oven-proof saucepan (24cm or 9-10" and around 4 litres) over a medium-high heat.
- Season the beef with salt and pepper. When the pan is hot, add half of the cooking oil and then sear the beef.Do this in two batches, remove and set aside when the beef is seared.
- Add the remaining cooking oil, and then add the potatoes, parsnips and baby carrots and onions to the pan and cook for 5 minutes or until they begin to get a bit of colour.
- Return the beef to the pan and turn the temperature up to high.
- Pour in the beer and reduce by two thirds.
- Mix the flour with a little of the beef stock and stir to form a slurry.
- Add the flour slurry to the pan, followed by the beef stock and Worcestershire sauce and stir well. Have a taste and add a little more salt and pepper if you think it needs it.Add a lid to the pan and transfer to the oven, and cook for 90 minutes at 160°C or 320°F
- Mix together the suet with the plain flour for the dumplings, baking powder, grainy mustard and salt.Add the water for the dumplings a little at a time until it forms a single, quite sticky dough.
- Form the dough into 4 evenly sized dumplings and add them to the stew, return the lid and pop the pan back into the oven for another 45 minutes.Remove the lid and cook for a final 15 minutes to crisp up the top of the dumplings.
Video
Notes
The root vegetables in this recipe can be swapped out for any other root veg you wish.
Nutrition
Serving: 1 | Calories: 885kcal | Carbohydrates: 99g | Protein: 29g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 23g | Cholesterol: 49mg | Sodium: 2078mg | Fiber: 10g | Sugar: 14g
