Soups and stews are some of the best winter meals for busy days. They may take a while to cook, but the prep time is generally very quick and easy. Most of the time you can put them on the stove, in the oven, or in the slow-cooker and give the dish minimal attention. Plus, since soups and stews are prepared in a single pot, there is a whole lot less to clean up. For an easy and savory comfort meal, make this beef and dumpling stew tonight.
Beef & Dumpling Stew Ingredients
Ready to make this delicious recipe? Check your pantry for the following ingredients and then get started.
- 2 tablespoons of vegetable oil
- 1 onion, roughly chopped
- 1 .2 kg. of braising steak, cut into 4 cm. chunks
- Plain flour for dusting
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium carrots, cut into 1-inch pieces
- 1 large leek, cut into ½-inch slices
- 3 tbsp. tomato purée
- 7 fluid ounces of red wine
- 1 pint of beef stock
Beef & Dumpling: Ingredients for Dumplings
- 125 g (4oz) self-raising flour
- 60 g (2½oz) suet
- 1 tbsp. dried parsley
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Beef & Dumpling Stew Instructions
- Once you’ve assembled your ingredients, preheat your over to 320 degrees Fahrenheit.
- Heat the oil in a medium casserole dish and sauté onions until softened
- Dry the beef chunks with kitchen paper. Then, dust them with plain flour and tap off the excess
- Add the meat to the sautéed onions along with the vegetables, tomato purée, wine, beef stock, rosemary and some seasoning. Make sure the liquids cover the meat and veggies. If not, add more water or stock.
- Turn up the heat and bring the stew to a boil. Then, cover it and place it in the oven. Cook until the beef is tender (about three hours).
- 30 minutes before the beef is done cooking, start prepping your dumplings.
- Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning.
- Add 3 1/2 fluid ounces of cold water then stir to make a soft dough. The dough will be slightly sticky.
- Take the casserole out of the oven and remove the rosemary sprigs.
- Check that the seasoning is to your liking. Then, pinch off walnut size peices of dough and roll it into balls. Place the pieces on top of the stew making sure they are at least 1/4 inch apart.
- Put the stew back in the oven without the lid and cook for an additional 30 minutes or until the dumplings are slightly golden.
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