Beef Stew & Dumplings – A Hearty Winter Warming Recipe

Beef Stew and Dumplings Recipe

by Sharon Maher on November 29, 2012

in Food, Recipes

During the colder winter months my husband goes mad for this hearty beef stew with dumplings.


It is so straight forward to make. The “secret” ingredient which was given to me by my Grandma is a tin of oxtail soup!!! I prefer Baxter’s but any variety will do.

Recipe serves 2

Ingredients

For the beef stew

olive oil

a knob of butter

1 small onion peeled and chopped

a small handful of sage leaves

400g rump steak

sea salt and freshly ground black pepper

plain flour to dust

1/2 a suede cut into 1/2 inch dice

2 carrots cut into 1/2 inch dice

2 potatoes cut into 1/2 inch dice

1 tablespoon tomato puree

1 400g tin of oxtail soup

2oo ml of beef stock

For the dumplings

100g/2 oz plain flour

1/2 tsp baking powder

pinch salt

50g/1oz suet

water to make a dough

Preparation method

preheat the oven to 160 degrees C/300 degrees F/gas 2.

put a little olive oil and a knob of butter in a casserole pan/pot of an appropriate size.

add the onion and sages leaves and fry for 3 minutes being careful not to let them brown.

toss the steak in a little seasoned flour and add to the pot together with all the vegetables, tomato puree, oxtail soup and gently stir.

top with the beef stock until the vegetables and steak are completely covered.

bring to the boil, cover with a lid and place in the pre-heated oven.

Cook for a minimum of 3 hours until the meat is tender.

Ideally leave to cool overnight and skim off any surface fat and re-heat in the oven for 30 mins before adding dumplings.

For the dumplings, sift the flour, baking powder and salt into a bowl and add the suet and enough water to form a thick dough.

Use floured hands to roll dumplings the size of a golf ball.

Add the dumplings to the pot once it is bubbling and cook for 20 minutes. Take the lid off and cook for a further 10 mins to get a crispy top to the dumpling.

The best way to serve is to place 2 dumplings in a bowl and ladle the stew all around them for a hearty, winter warming, comfort food.

 

 

 

 

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This post was written by...

– who has written 97 posts on Norah Sleep Living.

Sharon Maher is a wedding and party planner, event venue stylist and also writes the blogs Norah Sleep Wedding Style, Norah Sleep Living Style and My Wedding Marquee about weddings, food, fashion, style and things that inspire her in life. Find her on Facebook, Google+, Twitter, and Pinterest.

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