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
Contains alcohol
Better version
Braising steak in a beef-and-ale gravy with herb suet dumplings.
Per serving£3.63
Total cost£14.50
Time2 hr 55 min
Ingredients for 4
- Stew
- 600 g braising steak , diced
- 2 carrot , chunky
- 2 onion , chopped
- 2 celery sticks , sliced
- 330 ml brown ale
- 500 ml beef stock
- 1 tbsp tomato puree
- 2 tbsp plain flour , for dusting
- Dumplings
- 150 g self-raising flour
- 75 g shredded suet
- 15 g fresh parsley , chopped
- 2 tbsp vegetable oil
Method
- Dust the steak in flour and brown well in the oil, then set aside.
- Soften the onion, carrot and celery in the same pan, then stir in the tomato puree.
- Pour in the ale to deglaze, scraping the base, then add the stock and beef.
- Cover and simmer gently for 2 hours until the meat is tender.
- Mix the self-raising flour, suet, parsley and cold water into a soft dough and shape 8 dumplings.
- Sit the dumplings on top, cover for 15 minutes then uncover for 10 to brown.
Equipment
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.
