Beef and Dumpling Stew
so simple to make and great for a cold winter's day.
Cooking Instructions
- 1
Heat the oil in a pot on a medium heat.
- 2
Next brown the meat in the oil, 2-3 minutes tops.
- 3
Add the stock and gravy granules and stir.
- 4
Add all the vegatables to the pot and cook on a low heat for 2 to 2 and half hours. Stirring occasionally.
- 5
Add more boiling water as and when it needs it.
- 6
To make the dumplings: shift the flour, baking powder and salt into a bowl.
- 7
Add the suet and water to make the dough.
- 8
With floured hands roll the dough into thick spoonful sized balls.
- 9
Add the dumplings about 50-60 minutes prior to turning the stove off.
- 10
After adding the dumplings stir very gently.
- 11
Check seasoning. Add more salt and pepper if needed.
- 12
Preheat the oven to gas mark 8
- 13
Once cooked remove the dumplings carefully and place them in an oven proof dish.
- 14
Place the dumplings in the oven to give them a crispy coat. Turn the dumplings once.
- 15
Bake for about 30-40 minutes or until the dumplings have a golden and cripsy skin.
- 16
Add the dumplings back to the pot and serve immediately.
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I must admit this recipe is really for a beef pie, but the insides where so good, why not just have the insides!! I think it qualifies for stew!! You can cook the first part in a skillet but you do need a Dutch oven to complete it. It is rather fiddly to make but I guarantee you'll be happy with the results. Props to my hubby as well for the photography as usual!!
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It’s funny... I made some chili last week. As I was thinking in my head, “What the hell goes in chili”? I started saying, “Wait, no. This is sounding like a beef stew”. So... I decided to make a beef stew now. It’s cold now and these dishes warm the soul. I never appreciated beef stew when I was younger. But I realize how fine of a dish it is in my older age haha.
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