Monday Night Supper – Beef Stew

Beef Stew

by Sharon Maher

in Food, Recipes, Supper

On a cold wet Monday evening you cannot beat serving an old fashioned beef stew, made on a sunday afternoon and just heated up with a few crispy dumplings on top. 

Beef stew is something I like to cook slowly on a Sunday in the oven, or in a slow cooker.  Over the years I have adapted Delia's beef stew recipe, adding in a few of my own ingredients, such as a tablespoon of mushroom ketchup or a tin of oxtail soup.  My Grandma taught me to make a meal with what she had in her pantry, I think it was from her days of being a cook for a large household, just like Mrs Patmore from Downton Abbey.

Some of the beef  stock could be replaced with  red wine or beer, my friend swears by a tin of Guinness.  I like to add celery as my cousin, who is a nutritionst, says it is excellent for keeping the blood pressure down.


  • 2tbsp olive oil
  • 1 knob of butter
  • 750g rump steak or stewing steak cut into 2 inch pieces
  • 2 tbsp plain flours
  • 2 cloves of garlic crushed
  • 750g  diced vegetables a mix of carrots, swedes, leeks, celery and onions (can add potatoes)
  • Herbs - 2 sprigs of thyme, 3 bay leaves and 3 tbsp chopped parsley
  • 1 tbsp Mushroom ketchup
  • 1 tbsp Worcestershire sauce
  • 700ml beef stock
  • Salt and freshly mill pepper

For the dumplings:

  • 125g selfraising flour, plus extra for dusting
  • pinch of salt & a twist of black pepper
  • 75g Vegetable suet
  • Water


  1. Preheat the oven to 180C, 350F or Gas 4.
  2. Season the flour and coat the beef cubes
  3. Prepare the vegetables
  4. Melt butter and add oil to a heavy bottom hob-proof casserole dish
  5. Brown the meat in batches until coloured on all sides
  6. Add vegetables, garlic and herbs, cook for a few minutes
  7. Pour in stock slowly scraping bottom of the casserole dish, bring to boil and simmer.
  8. Cover casserole dish with a lid, transfer to the oven and cook for about two hours, or until the meat is tender and the vegetables are cooked.
  9. Leave to cool, pop in the fridge until Monday evening, when you need to reheat through at 180C, 350F or Gas 4, and add dumplings 25 minutes before serving.

For Dumplings

  1. Sift the flour into a bowl and add the suet and seasoning,
  2. Add enough cold water to bring it together into a dough ball.
  3. Split into 6 dumplings and add these to the stew.
  4. Cook with the lid off for 25 minutes to get crispy dumplings
  5. Check the seasoning of the stew and serve.






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– who has written 97 posts on Norah Sleep Living.

Sharon loves to write about homes, interior design, food, fashion, style and things that inspire her in life. Find her on Facebook, Instagram, Twitter, and Pinterest.

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