Beef stew with dumplings
A deep, slow-cooked beef stew with fluffy suet dumplings floating on top.
- Time3 hr 15
- LevelEasy
- Costabout £2.50 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Toss the beef in the plain flour with salt and pepper. Brown in the oil in batches in a large casserole and set aside.
- 2
Add the onions, carrots and swede and cook for 5 minutes. Stir in the tomato purée.
5 min - 3
Return the beef, add the stock, bay leaves and Worcestershire sauce and bring to a simmer.
- 4
Heat the oven to 160°C (140°C fan). Cover and cook for 2 hours until the beef is nearly tender.
120 min - 5
Mix the self-raising flour, suet, thyme and a pinch of salt with the water to make a soft dough. Roll into 8 balls.
- 6
Place the dumplings on top of the stew, cover again and cook for 30 minutes until risen and cooked through.
30 min - 7
Serve straight from the pot with greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.