Beef Stew with Mustard Dumplings

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Dumplings have to be cooked in a traditional stew which is simmered over direct heat. Choose a pan big enough to allow room for the dumplings to be added later. This is a marvellous way of cooking a complete meal in a single pan.


  • 675 g/ lb lean stewing steak
  • 2 medium-sized onions


Trim away any fat and cut the meat into neat pieces. Peel and slice the onions and carrots. Toss the meat in seasoned flour and reserve any extra flour for making the gravy later. Heat the fat in a frying pan, add the meat and fry quickly to seal and brown on all sides. Remove the meat from the pan and place in a medium-sized saucepan with the prepared onions and carrots.

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