Recipes

Warm and Cosy With a Chance of Dumplings

Posted on by jonobeannz
hearty beef stew & dumplings recipe - dinnerin
07
Jun

When it’s bitterly cold outside, there’s nothing nicer than being on the inside eating a rich beef stew topped with old-fashioned fluffy dumplings.

We’re talking about the dough-style dumplings, rather than the Asian-style dumplings that are stuffed with stuff.

Originating from Norfolk in England, circa 1600, dough dumplings cook like bread on top of your beef stew. According to Food Legends of Britain, “Just like Yorkshire pudding, Norfolk dumplings were intended to fill hungry stomachs cheaply.”

If you’ve never done dumplings like this before, give this recipe a go. The dumplings are soft and fluffy – possibly the most comforting comfort food of them all.

Slow Braised Beef Stew with fluffy Dumplings

Serves 4

Allow 2.5 hours and a glass of wine to drink while waiting 🙂

For the beef stew:

  • 2 tbsp Olive Oil
  • 25g Butter
  • 750g Beef Stewing Steak, chopped into bite-sized pieces
  • 2 tbsp Plain Flour
  • 2 Garlic Cloves crushed
  • 175g Onions, peeled and sliced
  • 100g Mushrooms, cleaned and quartered
  • 150g Celery, cut into large chunks
  • 150g Carrots cut into large chunks
  • 2 Leeks roughly chopped
  • 200g Swede, cut into large chunks
  • 150ml Red Wine
  • 500ml Beef Stock
  • 2 fresh Bay Leaves
  • 3 tbsp chopped fresh Flatleaf Parsley
  • Worcestershire Sauce, to taste
  • Salt and freshly ground Black Pepper

For the dumplings:

  • 125g Plain Flour, plus extra for dusting
  • 1 tsp Baking Powder
  • pinch Salt
  • 60g Suet (or if difficult to find – you can use grated butter)
  • Water, to make a dough

METHOD

  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
  3. Add the garlic and all the vegetables and fry for 1-2 minutes.
  4. Sprinkle over the flour and cook for a further 2-3 minutes.
  5. Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste. Season with salt and freshly ground black pepper.
  6. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
  7. For the dumplings, sift the flour, baking powder and salt into a bowl.
  8. Add the suet (or grated butter) and enough water to form a thick dough.
  9. With floured hands, roll spoonfuls of the dough into small balls.
  10. After two hours, remove the lid from the stew and place the balls on top of the stew. Cover and return to the oven to 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.)
  11. 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.
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