Beef Stew and Dumplings

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

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
Stew
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.