Beef stew with dumplings
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  • Low-calorie cooking spray
  • 1700 g lean beef steak, visible fat removed, cut into bite-sized pieces
  • 12 garlic cloves, crushed
  • 12 onions, roughly chopped
  • 14 carrots, peeled and cut into chunks
  • 12 turnips or 1 swede, peeled and cut into chunks
  • 1600 ml hot beef stock
  • 12 tsp dried mixed herbs
  • 150 g plain flour
  • 125 g vegetable suet
  • 1 Small handful of fresh flat-leaf parsley, finely choppedPreheat your oven to 160°C/fan 140°C/gas 3. Spray a large non-stick casserole pan with low-calorie cooking spray and place over a medium heat. Add the beef and stir-fry until browned. Add the garlic, onions, carrots, turnips or swede, stock and dried herbs. Season lightly, cover tightly and cook in the oven for 2 hours. Meanwhile, put the flour, suet and parsley in a bowl. Add a pinch of salt and 2-3 tablespoons cold water and mix well to make a soft dough. Season well and divide the dough into 8 equal pieces. Shape each one into a ball and set aside. When the stew has been cooking for 2 hours, remove the lid and place the dumplings on top. Cook uncovered for a further 20-25 minutes. Divide the stew and dumplings equally between 4 bowls and serve with your favourite vegetables.



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