Rich Beef Stew with Dumplings

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • lb (750 g) shin of beef or stewing steak
  • 1 lb (500 g) small onions, sliced
  • oz (40 g) dripping
  • 1 tablespoon flour
  • pints (900 ml) hot water
  • Salt and freshly ground pepper
  • 1 lb (500 g) carrots, halved lengthways
  • 1 bay leaf

For the dumplings

  • 6 oz (175 g) self-raising flour
  • 3 oz (75 g) shredded suet
  • 1 tablespoon chopped parsley
  • Good pinch salt and pepper
  • Water to mix


Remove any gristle and surplus fat from the meat and trim into neat in. (4 cm) cubes.

Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste. Cover and simmer very gently for 1 hour. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings.

To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough – about 3 tablespoons. Lightly flour your hands and roll the dough into 8 small balls. Add to the stew and cook for a further 15 to 20 minutes.