Beef Stew and Dumplings

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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.