Stew - British beef stew and dumplings recipes

Author: Velma Jones  

Hearty beef stew and classic suet dumplings are one of those dishes that makes you almost glad for cold weather. Finally, the beef stew is topped with English dumplings, which can be made with suet or without suet.

English Beef Stew and Dumplings

English Beef Stew and Dumplings
Make and share this English Beef Stew and Dumplings recipe from Food.com.
Provided by: ncardie
Total time: 130 minutes
Cook time: 120 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 11
Ingredients:
  • 1 lb stewing beef
  • 1 lb red potatoes
  • 500 g carrots
  • 2 onions
  • 1 swede
  • 2 leeks
  • 100 g mushrooms
  • 2 stalks celery
  • beef suet
  • flour
  • water
Nutrition:
  • Calories: 523.6 calories
  • Fat: 22.8 grams
  • Saturated Fat: 9 grams
  • Cholesterol: 76 milligrams
  • Sodium: 227.4 milligrams
  • Carbohydrate: 54.2 grams
  • Fiber: 10.9 grams
  • Sugar: 18.6 grams
  • Protein: 27.3 grams
How to cook:
  1. Peel and chop all vegetables.
  2. Brown steak in a large stockpot.
  3. Add water to cover.
  4. Add all vegetables.
  5. Pour over gravy granules.
  6. Aimmer for 2 hours.
  7. Make dumplings by combining 2oz suet, 4oz plain flour and a little water. Separate into small balls and roll in flour. Add to top of stew half an hour before end of cooking. They are ready when well risen.
  8. This recipe freezes very well and is a weekly meal in our home.
Notes: James Martin's beef stew with dumplings recipe, Ingredients · 200g plain flour, plus extra for dusting · 1½tsp baking powder · A good pinch of salt · 75g shredded suet. Serves: 4

How to Cook British Beef Stew & Dumplings

This classic winter warmer is among the very best of British food, with chunky vegetables and Duration: 23:46

Beef Stew with Dumplings

This is a proper British classic dish - and a true winter warmer. Slow cooked beef with a few Duration: 12:56

Beef and Red Wine Stew with Dumplings

Beef and Red Wine Stew with Dumplings
How to make a perfect British winter warmer of Beef and Red Wine Stew with Dumplings. Diced beef aka stewing, chuck, braising or casserole steak with onions, carrots, swede, mushrooms, thyme, red wine and stock. Slow-cooked in a cast iron pan or casserole dish in the oven for 2 hours. Finally, the beef stew is topped with English dumplings, which can be made with suet or without suet.
Provided by: Luke and Kay - Flawless Food
Total time: 175 minutes
Cook time: 150 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: British,Irish
Number of ingredients: 18
Ingredients:
  • 2 tbsp Plain flour
  • 600 grams ( 1.2 lb ) Stewing steak (aka diced beef, brasing steak or chuck steak )
  • salt and pepper
  • 3 tbsp Olive Oil (2 tbsp for the beef and 1 tbsp for the vegetables)
  • 2 Onions (diced)
  • 2 large Carrots (chopped)
  • 300 grams ( 10 oz ) Swede (chopped into cubes)
  • 500 ml ( 2 cups ) Beef Stock
  • 250 ml ( 1 cup ) Red Wine
  • 200 grams ( 7 oz ) Chestnut mushrooms (chopped)
  • 1 tsp Worcestershire sauce
  • 2 Bay leaf
  • 3 sprigs Thyme (sprigs (fresh) sub with 1tsp dried thyme)
  • 200 grams ( 1 1/2 cups ) self-raising flour
  • 100 grams ( 7 tbsp ) Suet (can be substituted with butter, margarine, fat or vegetable shortening)
  • 6 sprigs thyme (only leaves needed, not stalks. sub with 1 tsp dried thyme)
  • 10 tbsp water
  • salt and pepper (to taste)
Nutrition:
  • Calories: 766 kcal
  • Carbohydrate: 43 g
  • Protein: 37 g
  • Fat: 45 g
  • Saturated Fat: 18 g
  • Cholesterol: 111 mg
  • Sodium: 274 mg
  • Fiber: 5 g
  • Sugar: 9 g
  • Serving Size: 1 serving
How to cook:
  1. Beef stew
  2. Flour
  3. Preheat the oven 150° / 300°F fan oven.Sprinkle diced beef with plain flour and season with salt and pepper.
  4. Sear
  5. Heat the 2 tbsp of olive oil, in a cast-iron dish/casserole dish on high heat. Add the stewing steak and sear until just browned on all sides.
  6. Pan
  7. Don't worry about bits that have stuck to the bottom of the dish we will soak these up later.Remove the cooked steak and place to one side in a bowl.
  8. Sauté
  9. Add 1 more tbsp of oil with the onions, carrots and swede to the pan and cook for 8 mins.
  10. Mushrooms
  11. Next, add the mushrooms for 2 mins.
  12. Deglaze
  13. Push the vegetables to the sides and pour the red wine into the centre of the pan.The wine will loosen the stuck bits off the bottom gathering all the flavours and flour ready for thickening your casserole. This is known as deglazing.
  14. Stock
  15. Add beef stock and bring to the boil
  16. Beef
  17. Add Worcestershire sauce and return the beef back to the pan
  18. Herbs
  19. Finally, add the thyme sprigs and bay leaves.
  20. Lid
  21. Put the lid on and transfer to the 150°C / 300°F oven for 2 hrs.
  22. How to make dumplings
  23. Ingredients
  24. Place all the plain flour, beef suet, thyme leaves, salt and pepper in a large mixing bowl.
  25. Dough
  26. Add cold water and mix together with your hands until the mixture forms a sticky dough
  27. Roll into 8, slightly larger than golf ball sized balls
  28. Dumplings
  29. Take the casserole dish out after 2 hours, remove the bay leaves and thyme sprigs.Place the dumplings on top of the stew and push down half way into the liquid.Replace the lid on the dish and put back in the oven for 20 mins.
  30. Crispy
  31. If you want a crispy top take lid off and cook for a final 10 minutes. If you prefer soft dumplings keep lid on for another 10 minutes.
  32. Serve
  33. Sprinkle with some more fresh thyme and you are ready to serve!
Notes: Beef Stew & Dumplings, Beef Stew & Dumplings · 1. Add the onions and diced beef to pot and click Sear/Saute on high and start. · 2. Add in the potatoes and carrots and stir through

Best Beef Stew with Dumplings

Best Beef Stew with Dumplings
This is hands down the best beef stew with dumplings recipe ever. It's comfort food at its finest, and you'll want to make this beef stew again and again.
Total time: 185 minutes
Cook time: 150 minutes
Prep time: 35 minutes
Yields: 4 servings
Number of ingredients: 15
Ingredients:
  • 2kg beef shin, diced into large chunks
  • Salt and pepper
  • 1 tbsp. plain flour
  • 4 tbsp. vegetable oil
  • 1 large onion, finely diced
  • 2 tbsp. tomato puree
  • 400 ml red wine
  • 450 ml beef stock
  • 2 sprigs fresh rosemary
  • 2 parsnips, peeled and cut into 2.5cm pieces
  • 2 carrots, peeled and cut into 2.5cm pieces
  • 100 g baby onions, peeled
  • 150 g self-raising flour
  • 70 g suet
  • 1 tsp. salt
How to cook:
  1. Preheat oven to 180ºC (160ºC Fan).
  2. Season beef with salt and pepper and roll in the flour until lightly coated.
  3. In a heavy-bottomed casserole dish over medium heat, the vegetable oil then add the beef to the pan in batches and brown all over. Transfer beef to a plate and set aside.
  4. Next, add the onion and cook slowly for 20 minutes, or until softened and slightly golden in colour.
  5. Add tomato puree to the pan and cook for a couple of minutes, followed by the red wine. Allow to bubble for a couple of minutes, scraping all the goodness from the bottom of the pan. Add beef stock and rosemary and bring to a simmer.
  6. Return beef back to the pan ensuring it’s fully covered with liquid, and braise in the oven with a lid on for two hours.
  7. To make your dumplings, combine your dry ingredients to a bowl. Add a little water and mix a dough is formed. Divide dough into 8-10 equal-sized pieces and roll in your hands to form round balls.
  8. After 1 hour and 30 minutes add the carrot, parsnip and baby onions to the stew. Mix together and add a little more water if needed to help cover the vegetables. Check seasoning at this point and adjust to taste.
  9. Place your dumplings on the top of the stew and finish in the oven uncovered for the remaining time. Leave the stew to rest for 10 minutes then serve with rich and silky mashed potato.
Notes: English Beef Stew and Dumplings Recipe, English Beef Stew and Dumplings Recipe - Food.com. 1 rating · 2 hours · Serves 4. Visit. Save. Ingredients. Meat. 1 Beef suet. 1 lb Stewing beef. Produce.

English Beef Stew with Suet Dumplings

English Beef Stew with Suet Dumplings
Hearty beef stew and classic suet dumplings are one of those dishes that makes you almost glad for cold weather.
Provided by: CDKitchen
Total time: 90 minutes
Cook time: 80 minutes
Yields: 4 servings
Number of ingredients: 15
Ingredients:
  • For the stew
  • 1 tablespoon cooking oil
  • 1 1/2 pound lean cubed beef
  • 1 large onion, sliced
  • 3 teaspoons all-purpose flour
  • 3 large carrots, peeled and sliced
  • 1 large raw potato, peeled and cubed
  • 2 pints beef stock
  • salt and pepper, to taste
  • Dumplings
  • 1 3/4 cup all-purpose flour
  • 4 ounces shredded beef suet or shortening
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • water
Nutrition:
  • Calories: 829 calories
  • Serving Size: per serving
How to cook:
  1. Heat the oil in a large saucepan over medium-high heat. Add the beef. Cook, stirring frequently, until browned on all sides. Add the onions and cook, stirring frequently, for 5 minutes.
  2. Stir the flour into the beef and mix well. Add the carrots, potato, and beef stock. Bring to a boil, stirring frequently. Reduce the heat to a simmer, cover the pan and let cook for 25 minutes, stirring occasionally.
  3. While the stew is simmering, prepare the dumplings. Combine the flour, suet, salt, and baking powder. Mix well. Add water slowly until a soft dough forms.
  4. Form the dough into 2-inch dough balls. Place on top of the beef and vegetables in the pan. Cover the pan and let cook for 20 minutes longer or until the beef is tender and the dumplings are cooked through.
  5. Season the stew to taste with salt and pepper.
  6. Serve hot.
Notes: Beef stew recipe, For the coldest wintry evenings, tuck into James Martin's rich beef stew with fluffy dumplings (and mash!) to warm you right down to your toes.
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