Beef Dumpling Stew

Method11 steps

1. 1

   Step 1: Preheat the oven to 180°C (350°F, gas 4).

2. 2

   Step 2: Cut the beef (750 g) into bite-sized braising pieces. Heat all the olive oil (2 tbs) and butter (25g) in an ovenproof casserole and fry all the beef until browned on every side.

   Uses 2 tbs Olive Oil · 25g Butter · 750 g braising steak, cut into bite-sized pieces now

3. 3

   Step 3: Sprinkle both tablespoons stew flour (2 tablespoons) over the browned beef, stir to coat, and cook for a further 2–3 minutes.

   Cook flour coating on beef · 3 minUses All the browned beef · 2 tablespoons stew flour

4. 4

   Step 4: Peel and crush the garlic (2). Peel the baby onions, or slice large onions if using them. Wash and chunk the celery (150 g); peel and chunk the carrots (150 g) and swede (200 g). Wash the leeks thoroughly and roughly chop them. Add all the prepared garlic and vegetables to the beef and fry for 1–2 minutes.

   Fry stew vegetables briefly · 2 minUses The beef after cooking its flour coating · 2 garlic cloves, peeled and crushed now · 175 g onions, peeled now; leave baby onions whole or slice large ones · 150 g celery, washed and cut into large chunks now · 150 g carrots, peeled and cut into large chunks now · 2 leeks, washed thoroughly and roughly chopped now · 200 g swede, peeled and cut into large chunks now

5. 5

   Step 5: Wash and chop enough fresh parsley (3 tablespoons) for the three tablespoons used in the stew. Stir all the wine, stock, bay leaves (2), thyme and stew parsley into the beef and vegetables. Add Worcestershire sauce and balsamic vinegar to taste, using one tablespoon of vinegar as a guide, then season with stew salt and black pepper.

   Uses All the beef and vegetables · 150ml Red Wine · 500 ml beef stock · 2 bay leaves · 1 tablespoon fresh thyme leaves · 3 tablespoons parsley, washed and chopped now · Worcestershire sauce, to taste · Balsamic vinegar: about 1 tablespoon, or adjust to taste

6. 6

   Step 6: Cover the casserole, transfer it to the 180°C oven and braise for about two hours, until the beef is tender. Prepare the dumplings while the stew cooks.

   Braise beef stew · 120 minUses The complete stew

7. 7

   Step 7: For the dumplings, sift all 125 g dumpling flour, the teaspoon baking powder (1 tsp) and the separate pinch dumpling salt (1 pinch) into a bowl.

   Uses 125 g dumpling flour · 1 tsp Baking Powder · 1 pinch dumpling salt

8. 8

   Step 8: Mix in all the suet (60g), then gradually add just enough dumpling water to bring the mixture together as a thick dough. Stop adding water when the dough holds together.

   Uses All the sifted flour, baking powder and dumpling salt · 60g Suet · Dumpling mixing water, added only as needed

9. 9

   Step 9: Lightly flour your hands using the extra dusting flour. Shape spoonfuls of the dough into small balls, using the whole dough batch.

   Uses All the mixed dough · Extra plain flour for flouring the hands, as needed

10. 10

    Step 10: When the beef is tender after the two-hour braise, remove the lid and set all the formed dumplings on top of the stew. Cover and return to the 180°C oven for a further 20 minutes, until the dumplings are puffed and tender through their centres. For golden tops, leave the lid off during this final bake.

    Cook dumplings on stew · 20 minUses The stew after about two hours, with tender beef · All the shaped dumpling balls

11. 11

    Step 11: Remove and discard the bay leaves. Have the separately prepared mashed potato hot and ready. Divide it among four plates and top with the cooked stew and dumplings. Chop the separate tablespoon serving parsley (1 tablespoon) and sprinkle it over the plates.

    Uses The finished stew and dumplings · Prepared mashed potato, as needed to serve four · 1 tablespoon fresh parsley, chopped now for serving