Beef Stew and Dumplings
Natalie Wall
Natalie Wall

Beef Stew and Dumplings

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  • For Stew
  • 2 pks Beef - diced (braising)
  • 3 carrots
  • 2 potatoes
  • 1 leek
  • 1 onion
  • 3 tbsp Tomato Purée
  • 600 ml Beef Stock
  • 200 ml Red Wine
  • Good splash of Worcestershire Sauce
  • Sprinkling of Rosemary
  • Plain flour (to coat beef)
  • For Dumplings
  • 125 g Self raising flour
  • 60 g Suet
  • 100 ml Cold wate
  • Dried parsley


    1. Preheat oven to 160degrees. Dry off the beef a little and then coat in flour.
    2. Soften onion in a large saucepan, take off the heat and add all the ingredients.
    3. Place back on the heat and bring to the boil.
    4. Then pour everything into a large casserole dish with a lid on top.
    5. Cook in the oven for approx 2 1/2 hours.
    6. Take out of the oven. To make dumplings add flour, suet, parsley and water in a jug and mix to form a sticky dough then roll the dough into balls and space them out on top of the stew.
    7. Place back in the oven and cook uncovered for a further 30min until dumplings are golden brown.


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