Beef Stew with Dumplings
A hearty British stew with tender beef, vegetables, and fluffy dumplings — a true winter dish that warms you from the inside. Long braising in the oven makes the meat incredibly tender, while the dumplings absorb all the flavour of the rich sauce.
Ingredients
- 2 tbsp Olive oil
- 25 g Butter
- 750 g Beef
- 2 tbsp Wheat flour
- 2 clove Garlic
- 175 g Onion
- 150 g Celery
- 150 g Carrot
- 2 pcs Leek
- 200 g Swede
- 150 ml Red wine
- 500 ml Beef stock
- 2 pcs Bay leaf
- 3 tbsp Thyme
- 3 tbsp Parsley
- 125 g Wheat flour
- 1 tsp Baking powder
- 60 g Suet
- Water
Instructions
- Preheat the oven to 180°C.
- In an ovenproof pot or Dutch oven, heat the olive oil and butter over medium heat. Add the beef pieces and brown on all sides until golden.
- Dust the meat with flour and cook for another 2–3 minutes, stirring, until the flour is lightly browned.
- Add the minced garlic and all the chopped vegetables — onion, celery, carrot, leek, and swede. Sauté for 1–2 minutes, stirring.
- Pour in the red wine and stock, add the bay leaf and thyme. Season to taste with Worcestershire sauce and balsamic vinegar, then salt and pepper. Stir well.
- Cover the pot with a lid and place in the oven for about 2 hours — until the meat is tender and falls apart easily.
- While the stew braises, prepare the dumplings: sift the flour, baking powder, and a pinch of salt into a bowl. Add the suet and mix in enough cold water to form a thick, elastic dough.
- Dust your hands with flour and roll the dough into small balls about the size of a walnut.
- Remove the pot from the oven, remove the lid, and arrange the dumplings over the stew. Cover again and return to the oven for another 20 minutes, until the dumplings have risen and are cooked through. If you prefer a golden crust, cook the last 20 minutes uncovered.
- Serve mashed potatoes on plates, top generously with the stew and dumplings, and sprinkle with fresh chopped parsley.