Beef stew with dumplings is the British Sunday comfort pot when you want fall-apart diced beef, root veg and fluffy suet dumplings on top. Brown Extra Lean Diced Beef 400g, simmer low and slow, then drop dumplings in for the last 20 minutes. Shop Diced Beef, Stewing Beef and Slow Cooker Meat for butcher diced beef.
Ingredients
- 800g extra lean diced beef (2 × 400g)
- 1 tbsp oil; 1 onion, 2 carrots, 2 celery sticks; 2 garlic cloves
- 1 tbsp flour; 1 tbsp tomato purée; 500ml beef stock; bay leaf; thyme
- Dumplings: 100g self-raising flour, 50g shredded suet, pinch of salt, cold water
- Mash or crusty bread to serve
Method
- Season and brown the diced beef in oil in batches; set aside. Soften onion, carrot and celery; add garlic, flour and tomato purée.
- Return beef with stock, bay and thyme. Bring to a simmer, cover and cook on the hob or at 160°C fan for 1½–2 hours until tender (or slow cooker low 6–7 hours).
- Mix dumpling ingredients with enough cold water to a soft dough; roll into 6–8 balls.
- Drop dumplings on top of the stew; cover and cook 20 minutes until puffed.
- Serve beef stew with dumplings and mash — proper British comfort in a bowl.
Prefer braising steaks? Braising Steaks 5x 100g cube up for the same stew. Browse Stewing Beef for more stewing cuts.