Mains
British
BritishBeef Stew and Dumplings
A hearty British beef stew topped with fluffy suet dumplings, shown three ways. The basic is a value-mince and stock-cube braise, while the ultimate slow-cooks dry-aged shin in red wine and beef dripping with herb dumplings.
Nut-free
Budget version
Value diced beef and stock cubes with self-raising-flour dumplings.
Per serving£2.00
Total cost£8.00
Time2 hr 15 min
Ingredients for 4
- Stew
- 500 g value diced beef
- 2 carrot , chunky
- 1 onion , chopped
- 2 beef stock cubes , in 700ml water
- 2 tbsp plain flour , for dusting
- 2 tbsp vegetable oil
- salt and pepper , to taste
- Dumplings
- 150 g self-raising flour
- 75 g shredded suet
Method
- Toss the beef in the plain flour, then brown in the oil in batches.
- Add the onion and carrot and fry for a few minutes.
- Pour in the stock, season, then cover and simmer for 90 minutes.
- Mix the self-raising flour, suet and a little cold water into a soft dumpling dough.
- Roll into 8 balls and sit them on top of the stew.
- Cover and cook for 20 minutes, then uncover for 10 minutes until risen.
Equipment
- large pan with lid
The three ways, side by side
Budget
Value diced beef and stock cubes with self-raising-flour dumplings.
Better
Braising steak in a beef-and-ale gravy with herb suet dumplings.
Ultimate
Dry-aged beef shin braised in red wine and dripping, with mustard-thyme dumplings.
