Beef Stew and Dumplings

This hearty Beef Stew and Dumplings recipe combines tender chunks of beef simmered to perfection in a rich, savoury broth with vegetables like carrots, potatoes, and onions. The stew is topped with fluffy, homemade dumplings that absorb the flavourful broth as they cook, creating a comforting and satisfying one-pot meal.

Prep Time 25

Cook Time 2

Total Time 2 25

Servings People

Ingredients

1 tsp sunflower oil
500 g beef lean /cubed
300 g onions chopped
300 g carrots chopped
1 stick celery 60g, sliced
250 g mushrooms sliced
300 g potatoes diced
1 tbsp plain flour
1.5 L beef stock or vegetable

Dumpling Ingredients:

Instructions

Preheat the oven to 180°C/355°F/gas 4. Add the oil to a large pan, and after 2–3 minutes add the beef. Stir for 2 minutes.
1 tsp sunflower oil, 500 g beef
Once the meat has sealed, add the onions, carrots, celery and mushrooms, and cook for 3–4 minutes.
300 g onions, 300 g carrots, 1 stick celery, 250 g mushrooms
Add the potatoes and sprinkle the flour over the dish, coating the beef and vegetables evenly.
300 g potatoes, 1 tbsp plain flour
Gradually pour in the stock, stirring constantly. Simmer for 2–3 minutes until it thickens.
1.5 L beef stock
Remove from heat and place in an overproof dish, cover and cook in the oven for 1¼ hours.
After the stew has been cooking for 1 hour, make the dumplings: Add the flour, baking powder, pepper, thyme and parsley to a bowl, then gradually stir in the milk, mixing well to form a soft dough. So the dough doesn't stick, use the olive oil to oil your hands, then roll the dough into six balls and set aside.
200 g wholemeal flour, 1 tsp baking powder, 1/2 tsp white pepper, 1 tsp dried thyme, 1 tbsp fresh parsley, 100 ml semi-skimmed milk, 1 tsp olive oil
Place the dumplings on top of the stew and cook uncovered for 15–20 minutes until they are cooked with a light crust, but still soft.

Notes

Recipe tips
Make this classic dish veggie-friendly by replacing the lean beef with a meat substitute, or by simply adding more vegetables.

To lower the carbohydrate count of this dish, try making smaller dumplings or leave them out completely.

To make the stock, add a low salt stock cube to 1.5 litres of boiling water and stir unable the cube is fully dissolved.

Nutrition