Beef Dumpling Stew
A hearty, warming casserole of tender braised beef and root vegetables in a rich red wine gravy, topped with fluffy suet dumplings. Perfect comfort food for cold days.
Ingredients
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Beefβ 750 g π₯© 3 pcs
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Suetβ 60 g None
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Plain Flourβ 125 g π§ 208.3 ml π₯ 0.881 cup
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Olive Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Butterβ 25 g 1ΒΎ pcs
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Red Wineβ 148.5 g π§ 150 ml π₯ 10β tbsp
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Leekβ 200 g π₯¬ 2 pcs
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Plain Flourβ 30 g π§ 50 ml π₯ 3β tbsp
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Swedeβ 200 g 1β pcs
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Onionsβ 175 g π§ 1β pcs
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Beef Stockβ 500 g π§ 500 ml π₯ 2β cup
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Carrotsβ 150 g π₯ 1.88 pcs
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Parsleyβ 75 g 3 pcs
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Thymeβ 22.2 g π§ 44.4 ml π₯ 3 tbsp
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Celeryβ 150 g 3ΒΎ pcs
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Garlicβ 10 g π§ 2 pcs
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Baking Powderβ 4.4 g π§ 4.9 ml π₯ 1 tsp
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Bay Leafβ 0.6 g π§ 1.2 ml π₯ ΒΌ tsp
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Waterβ 250 g π§ 250 ml π₯ 1 cup
Total nutrition
3690 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 180Β°C / 350Β°F / Gas 4.
- Heat the olive oil and 25g butter in a large ovenproof casserole over a medium-high heat. Add the 750g beef and fry until browned on all sides. Sprinkle over 2 tablespoons of plain flour and cook for a further 2β3 minutes, stirring to coat the meat.
- Add the minced garlic, 175g onions, 150g celery, 150g carrots, chopped leeks and 200g swede. Fry for 1β2 minutes until slightly softened. Stir in 150ml red wine and 500ml beef stock, then add the bay leaves, thyme, Worcestershire sauce and a splash of balsamic vinegar to taste. Season generously with salt and freshly ground black pepper.
- Cover with a lid, transfer to the oven and cook for approximately 2 hours, or until the beef is completely tender.
- While the stew finishes cooking, make the dumplings. Sift 125g plain flour, 1 teaspoon baking powder and a pinch of salt into a bowl. Add 60g suet and mix together, then add just enough cold water to bring the mixture to a thick dough. With lightly floured hands, roll spoonfuls of the dough into small balls.
- After 2 hours, remove the casserole from the oven and place the dumpling balls on top of the stew. Cover with the lid, return to the oven and cook for a further 20 minutes, or until the dumplings have puffed up and are cooked through. For a golden top, leave the lid off during this final stage.
- To serve, spoon some mashed potato onto each plate, ladle over the stew and dumplings, and finish with a scattering of freshly chopped parsley.
Source:
TheMealDB
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