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

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

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.

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Beef Stew and Dumplings

Ingredients

Method

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