Beef Stew with Dumplings
Beef Stew and Dumplings (beef stew with DUMP-lingz)
Beef Stew with Dumplings
A rich, dark beef stew slow-cooked with root vegetables and topped with fluffy suet dumplings that steam until light as clouds.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep stoneware bowl
Garnishes: fresh parsley, crusty bread
Accompaniments: steamed greens, crusty bread
Instructions
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1
Toss beef in seasoned flour. Brown in batches in oil in a hot casserole. Remove and set aside.
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2
Sauté onions for 5 min. Add garlic, carrots, and parsnips, cook 3 min.
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3
Return beef, pour in stock and ale. Add tomato paste, bay leaves, and thyme. Bring to a simmer.
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4
Cover and cook at 160°C (325°F) for 1.5 hours until beef is tender.
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5
Make dumplings: mix flour, suet, parsley, and salt. Add water to form a soft dough. Shape into 8 balls.
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6
Place dumplings on top of the stew. Cover, return to oven for 25-30 min until dumplings are puffed and cooked through.
Did You Know?
Suet dumplings have been a feature of English cooking since the medieval period and were designed to stretch expensive meat across more servings.
Chef's Notes
Equipment Tips
- large heavy casserole with lid
- mixing bowl
Garnishing
fresh parsley, crusty bread
Accompaniments
steamed greens, crusty bread
The Story Behind Beef Stew with Dumplings
Beef stew has warmed English homes since the medieval period when tough cuts were slow-cooked in cauldrons over hearth fires. Suet dumplings were added to stretch the meal further, and English ale replaced water for richer flavour. It remains the ultimate English winter comfort food.
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