RECIPE

Beef Dumpling Stew

British · Beef

Recipe imported from TheMealDB.

Original recipe source

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TOTAL TIME—

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TRUSTED EXTERNAL RECIPE · THEMEALDB

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INGREDIENTS

WHAT YOU'LL NEED

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INGREDIENTS

WHAT YOU'LL NEED

External recipe: serving yield was not supplied. The serving control uses a 4-person scaling baseline rather than pretending otherwise.

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

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MATES NOTE

This recipe came from a trusted external provider. Gastro Mates has reformatted it for easier cooking without changing the source method.

METHOD

STEP BY STEP

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

STEP 5

Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.

STEP 6

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

STEP 7

For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough.

STEP 8

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

STEP 9

After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)

FINISH & SERVE

To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.

EQUIPMENT

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SWAPS & ADAPTATIONS

MAKE IT YOURS

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Olive oil works when you want to lighten things up.

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Shallots are a good substitute if that's what you've got.

PAIRINGS

FOOD & DRINK

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MEDIUM-BODIED RED WINE

A savoury red works well with browned meat and deeper flavours.

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GINGER & LIME SODA

Sharp citrus and ginger provide contrast without adding heaviness.

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ROASTED VEGETABLES

Simple, savoury and substantial enough to sit beside the main.

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