Beef stew and dumplings

Warming Beef Stew and Dumplings


1Kg Diced Beef –

x4 Carrots chopped into rough pieces

X2 Leeks chopped

X3 Onions chopped

x4 Garlic Cloves roughly chopped

500ml Good quality beef stock –

150ml Red Wine (optional)

1Tbsp Plain Flour

Herbs to your taste – I use chopped rosemary and x2 bay leaves

Olive Oil

1 Pack of Dumpling Mixture –




1, Preheat your oven to 180 degrees C

2, Heat a drizzle of olive oil in a heavy bottom casserole dish. In small batches brown the diced beef and put to one side. Add more oil to the pan as necessary.

3, Turn down heat and put the vegetables in the pan. Cook for 10 minutes until softened, keep stirring to avoid sticking.

4, Add the beef back into the pan along with the flour. Stir well and cook for 2 minutes making sure it is all well combined.

5, Pour in the beef stock and wine if using. Season to taste with salt and pepper and add the herbs.

6, Cover with a lid and pop into the oven to cook for 2 hours or until the meat is tender. Check regularly and add a little water if the stew id looking dry.

7, Follow pack instructions to make your dumplings (Yes I cheat and use a packet!)

8, Remove the lid of your stew and gently place the dumplings on top. For crispy dumplings leave the lid off and for softer dumplings pop the lid back on and cook for a further 15 – 20 mins.

9, Serve with lashings of mash potato and greens.


I don’t cook with red wine as my mini farmers aren’t keen but it definitely adds another depth of flavour.

The stew freezes brilliantly so why not make a big batch, some for now and some to tuck away in the freezer! Dumplings need to be made fresh.

This recipe also works well using beef shin.