Beef Stew with Dumplings

Name: Beef Stew with Dumplings
Yield: Serves 8
Cuisine: British
Ingredients: 1 tablespoon flour; 2 tablespoons malt vinegar; 2 lb (1 kg) stewing beef, cut into 1–1½-inch (2.5–4-cm) cubes; 1 small yellow onion, diced; 1 tablespoon lard or vegetable oil; ½ lb (225 g) lardons; 1 tablespoon Worcestershire sauce or mushroom ketchup; 1½ teaspoons black treacle (blackstrap molasses); 2 bay leaves; 8 whole cloves; Salt and black pepper; 2 cups (480 ml) beer; 1 cup (115 g) flour; 3 oz (90 g) shredded suet (about ¾ cup) or shredded cold butter; ⅛ teaspoon salt; ½ teaspoon baking powder; Black pepper; 1 tablespoon minced fresh rosemary

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Official Downton Abbey Cookbook

By Annie Gray

Published 2019

About

Beef stew is a true servants’ dish: cooked low and slow, hard to spoil, and filling for hungry bellies. This version comes with rib-sticking dumplings, so it’s a real meal in a pot. It features several times on Downton Abbey, both as a dish in the servants’ hall and at the soup kitchen, where it is set up for starving and injured soldiers in the episodes set during the Great War. The secret is to have a cut, such as brisket, that has some fat with it and that will benefit from long c