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Savoury dishes

Beef stew and dumplings

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Basic dumpling mix

  • 150g self raising flour
  • 50g breadcrumbs
  • 100g suet
  • Salt and pepper
  • 8 tbsp water (approx)
  • Any fresh or dried herbs, spices etc, to add flavouring if wanted

Cooking Instructions

  1. Mix all the dry ingredients, add enough water to make a soft but not sticky dough
  2. With a little flour on your hands roll into golf sized balls.
  3. Drop onto the top of casserole or stew for the last 20 minutes of cooking. Keep the lid on for a soft dumpling, remove lid for crispy crust.

Smaller dumplings can be popped into soup or cooked in some stock and served separately.

Beef stew

  • 2 tbsp olive oil
  • 450g stewing steak
  • 1 large onion, chopped
  • 3 carrots, diced
  • ½ swede diced
  • ½ celeriac diced
  • 3 sticks celery, washed, peeled and chopped
  • mushrooms (as many as you like or have)
  • large tin of chopped tomatoes
  • oregano
  • Salt and pepper
  • thyme
  • 2 tbsp tomato puree
  • 2 tbsp flour

Cooking Instructions

  1. in a large saucepan, heat the olive oil and brown the chopped onion
  2. season the flour and coat stewing beef, add to saucepan in batches. Brown the beef and add all the other vegetables except the mushrooms
  3. add the tomato puree and chopped tomatoes and mix. Season and add teaspoon of chopped thyme and oregano
  4. add enough water to cover vegetables (you could use beef stock or red wine if you prefer)
  5. stir mixture and place in a preheated oven (170oC / 325oF / gas mark 3) for 2 ½ hours- 3 hours.
  6. 20 minutes before the end add the dumplings. Serve with mashed potato and green vegetables.