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Beef Stew and Dumplings

Prep time:
30mins

Cooking time:
2hrs 40mins mins

Serves:
4 people

This is a great recipe for a slow cooker. Follow the instructions to the end of step 2 then transfer to a slow cooker dish. Pour over hot stock and add the bay leaves. Cover with the lid, switch the cooker on to the Low setting and cook for 8 hours, until the beef is very tender. Discard the bay leaves. Make up the dumplings and place round the edge of the slow cooker dish. Re-cover with the lid and continue to cook for a further 1 hour until the dumplings are risen and cooked through.

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Beef Stew and Dumplings

ingredients

2tbsp plain flour

salt and freshly ground black pepper

500g (1lb 2oz) Simon Howie diced beef

25g (1oz) butter

1tbsp vegetable oil

1 large onion, peeled and chopped

450g (1lb) carrots, peeled and sliced

600ml (1pt) beef stock

2 bay leaves

175g (6oz) self raising flour + extra for dusting

75g (3oz) beef suet

Method

  1. Put the flour in a bowl and season well. Toss in the beef to coat in the flour.
  2. Melt the butter with the oil in a large saucepan until bubbling and fry the beef with the flour, stirring for about 5 minutes until browned all over. Using a draining spoon, transfer to a heatproof plate. Reheat the pans juices and gently fry the onion for 5 minutes until softened.
  3. Put the beef back in the saucepan and stir in the carrots. Pour over the stock, bring to the boil, cover and reduce to a gentle simmer; cook for about 2 hours until tender.
  4. Just before the end of the cooking time, make the dumplings. Sift the flour into a bowl and stir in the suet. Season well and stir in approx. 150ml (1/4pt) cold water to form a softish dough. Lightly dust your hands and work surface with a little more flour and knead the dough lightly. Form into 8 equal portions and shape into balls.
  5. Stir the stew well and discard the bay leaves. Arrange the dumplings round the edge of the saucepan, re-cover and continue to cook for a further 30 minutes until the dumplings are risen and cooked through.

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Simon Howie

Beef Stew and Dumplings

This is a great recipe for a slow cooker. Follow the instructions to the end of step 2 then transfer to a slow cooker dish. Pour over hot stock and add the bay leaves. Cover with the lid, switch the cooker on to the Low setting and cook for 8 hours, until the beef is very tender. Discard the bay leaves. Make up the dumplings and place round the edge of the slow cooker dish. Re-cover with the lid and continue to cook for a further 1 hour until the dumplings are risen and cooked through.

Prep time: 30mins

Cooking time: 2hrs 40mins

Serves: 4

Beef Stew and Dumplings

ingredients

Method

  1. Put the flour in a bowl and season well. Toss in the beef to coat in the flour.
  2. Melt the butter with the oil in a large saucepan until bubbling and fry the beef with the flour, stirring for about 5 minutes until browned all over. Using a draining spoon, transfer to a heatproof plate. Reheat the pans juices and gently fry the onion for 5 minutes until softened.
  3. Put the beef back in the saucepan and stir in the carrots. Pour over the stock, bring to the boil, cover and reduce to a gentle simmer; cook for about 2 hours until tender.
  4. Just before the end of the cooking time, make the dumplings. Sift the flour into a bowl and stir in the suet. Season well and stir in approx. 150ml (1/4pt) cold water to form a softish dough. Lightly dust your hands and work surface with a little more flour and knead the dough lightly. Form into 8 equal portions and shape into balls.
  5. Stir the stew well and discard the bay leaves. Arrange the dumplings round the edge of the saucepan, re-cover and continue to cook for a further 30 minutes until the dumplings are risen and cooked through.
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