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Beef Dumpling Stew · Ahaar Recipe Journal · Ahaar

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Beef

Beef Dumpling Stew

British Cuisine Beef

Beef Dumpling Stew

#Stew#Baking

A traditional British dish in the Beef classification, featuring 19 distinct ingredients. Follow the measured proportions below for authentic results.

Watch Video Original Source

Beef Dumpling Stew

Recipe Reference #52873

Ingredients

0/19 prepped

Olive Oil
2 tbs
Butter
25g
Beef
750g
Plain Flour
2 tblsp
Garlic
2 cloves minced
Onions
175g
Celery
150g
Carrots
150g
Leek
2 chopped
Swede
200g
Red Wine
150ml
Beef Stock
500g
Bay Leaf
2
Thyme
3 tbs
Parsley
3 tblsp chopped
Plain Flour
125g
Baking Powder
1 tsp
Suet
60g
Water
Splash

Preparation Instructions

Read all instructions before beginning prep work.

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

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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. Add the suet and enough water to form a thick dough.

8

With floured hands, roll spoonfuls of the dough into small balls.

9

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.)

10

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.

Video Demonstration