Beef Broth and Parsley Dumplings

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 oz shin beef
  • 2 pints vegetable stock
  • Salt and pepper
  • 1 carrot
  • 1 onion
  • 1 small turnip
  • 1 stick celery
  • 1 oz dripping
  • Parsley Dumplings
  • 4 oz self-raising flour
  • 2 oz shredded suet
  • Salt
  • 1 dessertspoon parsley


    Cut the meat in cubes and cook with the stock, pepper and salt for one hour. Dice the vegetables and fry in dripping for a few minutes. Add to the meat and simmer for one hour. To make the dumplings, mix the dry ingredients and form into a soft dough with water. Add the dumplings to the broth twenty minutes before the soup is ready. Sprinkle with a little extra chopped parsley before serving.