Beef-Stew-Dumplings-810x1024

Yield

Serves 6 normal people, 4 in our household – or just my husband & older son if they dish it up themselves!

Ingredients

For stew

  • 4 pounds of beef, cut into 1-inch cubes
  • 2 tablespoons of vegetable oil
  • 1 large finely chopped onion
  • 3 sticks of celery
  • 6 medium carrots
  • 3 medium rutabagas, peeled, cut into 3/4-inch pieces
  • 3garlic cloves, finely chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 litres of beef broth

For dumplings

  • 3 tablespoons minced chives
  • 2 tablespoons minced fresh Italian parsley
  • 1 1/2 cups unbleached all purpose flour
  • 4 teaspoons baking powder
  • 3/4 cup of shredded suet
  • 1 tsp mustard powder
  • 2 tsp grain mustard
  • 1/2 tsp salt
  • 1 tsp freshly ground pepper

preparation

Make stew:

  1. Preheat your oven to 325°F.
  2. Pat the beef dry and then sprinkle with salt and pepper.
  3. Heat the oil in a large ovenproof pot over medium-high heat.
  4. Working in batches (if you put it all in at once it will steam), cook beef until brown, stirring occasionally.
  5. Transfer meat and any ‘brown bits’ to a bowl.
  6. Add the onions, celery, garlic, thyme and bay leaf to the same pot and cover and cook until onions are tender, stirring occasionally, about 10 minutes.
  7. Return the beef and any accumulated juices to the pot.
  8. Add carrots and rutabagas.
  9. Cover the stew with the beef broth and bring to a simmer.
  10. Transfer the pot to the oven and bake for approximately 2 hours, stirring occasionally.

Dumplings:

  1. Sift the flour, mustard powder and a little salt together into a large bowl.
  2. Add the suet and the chives and a good seasoning of freshly milled black pepper.
  3. In a separate bowl mix the grain mustard with 3 tablespoons of cold water.
  4. Sprinkle the wet mix over the dry ingredients
  5. Bring the mixture together to a soft dough, adding a little more water if you need it.
  6. Roll the dough into a sausage shape and cut into 8 equal (roughly) pieces.
  7. Roll each piece into a ball in the palms of your hands.
  8. Drop them into the stew and then return it to the highest shelf of the oven, this time without a lid, and cook for another 25-30 minutes or until the dumplings are golden brown and crusty.
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5 COMMENTS

  4. I love beef stew but never had it like this! I love to make a side of cornbread and dip it in the stew. So yummy!

  5. I don’t think I would use suet. I don’t even know where to buy it! I would try to substitute butter. It looks delicious!

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