Beef Stew and Dumplings

Name: Beef Stew and Dumplings
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 900 g (2 lb) braising steak, trimmed and cut into 2.5 cm (1 in) dice; Salt and freshly ground black pepper; Chicken Stock or water; 100 g (4 oz) fresh or dried beef suet, shredded; 150 ml (5 fl oz) water; 4 smoked back bacon rashers, rinded and diced; 1 teaspoon chopped fresh thyme; 1 tablespoon tomato purée (optional); 1 onion, finely chopped; 2 teaspoons baking powder; 100 g (4 oz) chestnuts, cooked, shelled and chopped (optional); 225 g (8 oz) plain flour; 1.75 litres (3 pints) Veal jus or bought alternative; ½ bottle red wine; 25 g (1 oz) unsalted butter; 1 sprig of fresh thyme; 350 g (12 oz) button mushrooms; 4 large potatoes, peeled; 6 celery sticks; 6 carrots; 1 garlic clove, crushed; 4 large onions, diced; 100 g (4 oz) beef dripping

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This is a classic British dish which is a total meal in itself. You’ve got the meat, the vegetables and the dumplings all in one dish. The chestnuts are optional but I really enjoy the nutty taste they give the dish.

Ingredients

900 g (2 lb) braising steak, trimmed and cut into 2.5 cm (1

Europe
United Kingdom
Main course

Method

Season the meat with salt and pepper and fry in the beef dripping until brown. Leave to drain in a colander. Meanwhile, in a large flameproof casserole, sweat the diced onions, garlic and thyme in the butter for a few minutes until soft. Add the red wine and boil until reduced by two-thirds. Add the jus, bring to the boil, and add the steak. Cover and leave to simmer gently for 1½ hours.