Beef Dumpling Stew
Few beef recipes are as satisfying as a well-made Beef Dumpling Stew. The star here is tbs olive oil, supported by a short list of everyday ingredients. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 2 Tbs Olive Oil
- 25 g Butter
- 750 g Ground Beef
- 2 Tblsp Plain Flour
- 2 clove Garlic
- 175 g Onions
- 150 g Celery
- 150 g Carrots
- 2 Chopped Leek
- 200 g Swede
- 150 ml Red Wine
- 500 g Beef Stock
- 2 Bay Leaf
- 3 Tbs chopped Thyme
- 3 Tblsp chopped Parsley
- 125 g Plain Flour
- 1 tsp Baking Powder
- 60 g Suet
- Splash Water
Method
- Preheat the oven to 180C/350F/Gas 4.
- For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
- Sprinkle over the flour and cook for a further 2-3 minutes.
- Add the garlic and all the vegetables and fry for 1-2 minutes.
- Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
- Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
- For the dumplings, sift the flour, baking powder and salt into a bowl.
- Add the suet and enough water to form a thick dough.
- With floured hands, roll spoonfuls of the dough into small balls.
- After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
- To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.
Tips for the best Beef Dumpling Stew
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- This is a 11-step recipe, so set up your workspace in the order the steps use it.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the British base takes well to it.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for tbs olive oil?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Beef Dumpling Stew ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Beef Dumpling Stew recipe hard to make?
It is rated hard: 19 ingredients and 11 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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