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Beef Stew & Dumplings

Food Main Courses
4 Servings
Splash of olive oil
750g diced chuck steak
50g plain flour
50g tomato puree
1 dessertspoon mixed thyme and rosemary
75g suet pastry mix
75g plain flour, for the dumplings
1 1/2 litre beef bouillon stock
1 large carrot, peeled and diced
8 medium-sized peeled shallots
1/2 litre red wine
  1. Place a splash of olive oil into a hot pan, add the chuck steak and seal until golden brown
  2. Remove the meat from the heat and place into an earthenware dish. Place the same pan back onto the heat with the juices and add the flour to form a roux
  3. Cook for 3-4 minutes and add the tomato puree
  4. Cook for a further 3-4 minutes and add the stock, wine and herbs. Bring to the boil and simmer for 10 minutes
  5. Pour the sauce over the meat, add the shallots and diced carrot, season, cover with a lid and place into a hot oven
  6. To make the dumplings, mix the flour and suet pastry with a little water and mix to a sticky dough, leave to one side covered
  7. Pull the beef stew out of the oven after 2 1/2 hours, roll the dumplings into medium-sized balls and place on top of the stew. Place the dish back into the oven for the remaining 1/2 hour
  8. Remove from oven and serve