The BEST Beef Stew and Dumplings

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The BEST Beef Stew and Dumplings

I feel like everyone deserves to know how to make a really good Beef Stew and Dumplings so here’s the recipe I grew up eating.

Prep Time20

Cook Time2 20

Total Time2 40

Course: Main Course

Cuisine: British

Servings: people

Calories: 771kcal

Author: Emily Roz

Equipment

1 oven-proof dish

Ingredients

For the beef seasoning

500g chuck beef or shin beef, or any kind of stewing steak, sliced into medium chunks (diced)
50g plain flour
1 teaspoon flaky salt
1 teaspoon ground black pepper
½ teaspoon garlic powder

For the stew

2 tablespoon olive oil
300g chestnut mushrooms sliced into quarters
25g salted butter
3 garlic cloves minced
1 white onion roughly chopped
1 beef stock cube
1 red wine stock cube or 125ml red wine
500ml water
½ tablespoon Worcestershire sauce
½ tablespoon balsamic vinegar
1 teaspoon sugar
2 carrots chopped into chunks
salt and pepper

For the dumplings

120g self-raising flour
1 teaspoon baking powder
60g suet I use Atora
1 teaspoon flaky salt
½ teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
70ml milk enough to have a slightly sticky, firm dough.

Instructions

Place your diced beef into a bowl and add in your flour, salt, pepper, and garlic powder. Combine and ensure the beef is coated in the mixture.
Place an oven-proof pan (that has a lid) on medium heat and drizzle with olive oil. Add in your floured beef and fry on each side for a few minutes until golden on the outside. Then remove and set aside on a plate. Preheat the oven to 160C/320F or 140C fan.
In the same pan, add in your chopped mushrooms followed by a slab of butter.
Once the butter has melted, add in your garlic, chopped onions, and fry for 5 minutes.
Add back in your beef, followed by your beef stock, red wine (or red wine stock pot), water, Worcestershire sauce, balsamic vinegar, and sugar. Season with salt and pepper.
Add your carrots into the stew and combine. Place the lid on your pot and into the oven for 2 hours.
When you have around 10 minutes until your timer is up, make your dumplings. Combine the self-raising flour, baking powder, suet, herbs, garlic powder, salt, and milk in a bowl. Once you have a sticky but firm dough, roll into 6 balls. Coat your hands with flour to prevent the dough from sticking to your hands.
Once the timer is up, remove your stew from the oven and lift off the lid. Give the stew a stir and use a spoon to taste the stew, season according to your preference. Place your dumplings evenly scattered on top of the stew and place the lid back on the pot. Place in the oven for 10 minutes, then remove the lid and place back in the oven for a further 10 minutes until your dumplings are cooked through. Serve up and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up to find them!

Storage: Once your stew has cooled, store in airtight containers and place in the fridge for up to 3 days.

Freezing: Once the stew is cooled, place in airtight containers and into the freezer. Don't forget to label! When you're ready to eat, leave in the fridge overnight to thaw/defrost. Then follow the reheating instructions below.

Reheating: Lift the container lid slightly and place in the microwave for a few minutes until piping hot.

Nutrition