British·non-vegetarian·medium

Beef Dumpling Stew

Name: Beef Dumpling Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbs Olive Oil; 25g Butter; 750g Beef; 2 tblsp Plain Flour; 2 cloves minced Garlic; 175g Onions; 150g Celery; 150g Carrots; 2 chopped Leek; 200g Swede; 150ml Red Wine; 500g Beef Stock; 2 Bay Leaf; 3 tbs Thyme; 3 tblsp chopped Parsley; 125g Plain Flour; 1 tsp Baking Powder; 60g Suet; Splash Water

Alright, folks, let's talk about my beloved Beef Dumpling Stew. Before we dive into the cooking, let me share a little mishap I had while making this dish. One time, I accidentally used self-raising flour instead of plain flour for the dumplings, and let me tell you, those dumplings turned out puffier than a marshmallow on steroids! Lesson learned: always double-check your ingredients, folks. Now, onto the practical tip: when browning the beef, make sure not to overcrowd the pan. If you have too much meat in there, it'll steam instead of getting that beautiful caramelization. Trust me, you want those crispy bits for extra flavor. Preheat your oven and get that beef nice and browned. Don't forget to sprinkle the flour for that thick, luscious sauce. As it simmers away in the oven, your kitchen will be filled with the most mouthwatering aroma. It's like a warm hug in a bowl, perfect for any chilly day. Enjoy every spoonful, my friends!

110 min(prep 20 + cook 90)

4 servings

450 kcal

4.5

Ingredients

Olive Oil2 tbs
Butter25g
Beef750g
Plain Flour2 tblsp
Garlic2 cloves minced
Onions175g
Celery150g
Carrots150g
Leek2 chopped
Swede200g
Red Wine150ml
Beef Stock500g
Bay Leaf2
Thyme3 tbs
Parsley3 tblsp chopped
Plain Flour125g
Baking Powder1 tsp
Suet60g
WaterSplash

Nutrition

450 kcalper serving

Protein35g34%

Carbs40g39%

Fat20g19%

Fiber5g5%

Sugar3g3%

Directions

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
Sprinkle over the flour and cook for a further 2-3 minutes.
4
Add the garlic and all the vegetables and fry for 1-2 minutes.
5
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.
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 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, 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.)

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