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
Ultimate version
Dry-aged beef shin braised in red wine and dripping, with mustard-thyme dumplings.
Per serving£6.50
Total cost£26.00
Time4 hr 5 min
Ingredients for 4
- Stew
- 800 g dry-aged beef shin , on the bone, cut into chunks
- 100 g smoked bacon lardons
- 250 g shallots , peeled whole
- 200 g chestnut mushrooms , halved
- 300 ml full-bodied red wine
- 500 ml beef stock , fresh
- 2 bay leaf
- 2 tbsp beef dripping
- Dumplings
- 150 g self-raising flour
- 75 g shredded suet
- 1 tbsp wholegrain mustard
- 1 tbsp fresh thyme leaves
Method
- Render the lardons in the dripping, then brown the floured shin hard in batches.
- Caramelise the whole shallots and mushrooms in the rendered fat until deeply coloured.
- Deglaze with the red wine and reduce by half to drive off the alcohol.
- Return the beef and lardons, add stock and bay, then braise covered at 150C for 3 hours.
- Mix the flour, suet, mustard and thyme with cold water into a soft dough; shape 8 dumplings.
- Sit the dumplings on the stew, cover for 15 minutes, then uncover for 15 to glaze and crisp.
- Rest 10 minutes; the bone marrow will have enriched the gravy to a glossy sheen.
Equipment
- cast-iron casserole
- oven
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.
