Beef Stew and Dumplings

This one of my personal favourites as it takes two hours to cook which gives us time to get out into the garden or go to an after school activity like swimming or gymnastics. Also I haven't met a child yet who doesn't love dumplings.

AuthorDebbieCategoryDifficultyBeginner

Delicious, hearty and warming stew that cooks away in the oven whilst you get on with the after school activities

beef stew dumplings
Yields1 Serving
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
For the Stew
 1 onion,
 1 crushed garlic clove,
 3 chopped carrots,
 500g stewing steak,
 1 tbsp plain flour,
 1 tbsp tomato puree,
 500ml stock (preferably homemade or low salt),
 1 tbsp balsamic vinegar
 
For the Dumplings
 175g/6oz self-raising flour,
 75g/3oz shredded suet,
 1 tbsp finely chopped parsley,
 Pepper (to season),
 2-3 tbsp water to mix
For the Stew
1

Preheat the oven to 170 C

2

Fry off the onions in a large ovenproof dish until they've softened. Add the stewing steak and cook till brown

3

Stir in the flour and mix it in thoroughly

4

Add in the tomato puree, stock, carrots, garlic and balsamic vinegar and season with salt and pepper

5

Cover with a lid and cook in the oven for about two hours

6
For the Dumplings
7

Sieve the flour into a bowl and mix in the suet, parsley and pepper

8

Next add enough water to make a soft but not too sticky dough, around 2-3 tbsp

9

Lightly flour your hands and roll the dough into eight small balls (they will double in size after cooking)

10

Add to the stew (just sitting on top of the stew) 20 minutes before the end of the cooking time

The kids can help prepare the veg, peeling the carrot for example. They also enjoy weighing out the flour and suet for the dumplings, mixing and shaping them. It's a great opportunity to make a mess!

Ingredients

For the Stew
 1 onion,
 1 crushed garlic clove,
 3 chopped carrots,
 500g stewing steak,
 1 tbsp plain flour,
 1 tbsp tomato puree,
 500ml stock (preferably homemade or low salt),
 1 tbsp balsamic vinegar
 
For the Dumplings
 175g/6oz self-raising flour,
 75g/3oz shredded suet,
 1 tbsp finely chopped parsley,
 Pepper (to season),
 2-3 tbsp water to mix

Directions

For the Stew
1

Preheat the oven to 170 C

2

Fry off the onions in a large ovenproof dish until they've softened. Add the stewing steak and cook till brown

3

Stir in the flour and mix it in thoroughly

4

Add in the tomato puree, stock, carrots, garlic and balsamic vinegar and season with salt and pepper

5

Cover with a lid and cook in the oven for about two hours

6
For the Dumplings
7

Sieve the flour into a bowl and mix in the suet, parsley and pepper

8

Next add enough water to make a soft but not too sticky dough, around 2-3 tbsp

9

Lightly flour your hands and roll the dough into eight small balls (they will double in size after cooking)

10

Add to the stew (just sitting on top of the stew) 20 minutes before the end of the cooking time

Beef Stew and Dumplings

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