English Beef Stew and Dumplings
Warm, hearty, and irresistibly comforting, English Beef Stew and Dumplings is the ultimate cold-weather dish. This traditional recipe features tender, slow-cooked beef chuck simmered in a rich, flavorful broth infused with Worcestershire sauce, fresh thyme, and tomato paste. Packed with hearty vegetables like carrots, onion, and celery, the stew is topped with light and fluffy suet dumplings that bake to golden perfection. Perfect for feeding a crowd, this one-pot classic is slow-cooked to deepen the flavors and deliver melt-in-your-mouth meat. A true British comfort food staple, this dish is ideal for cozy family dinners or any time you’re craving warm, home-cooked goodness. Let the mouthwatering aroma fill your kitchen and serve this hearty stew with a sprinkle of fresh parsley for a satisfying meal everyone will love.
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Recipe Information
Ingredients
- 900 g beef chuck (cut into 1-inch cubes)
- 4 tbsp plain flour
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion (finely chopped)
- 3 medium carrots (sliced into rounds)
- 2 celery stalks (sliced)
- 2 garlic cloves (minced)
- 1 L beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 150 g self-raising flour
- 75 g shredded suet
- 4 tbsp cold water
Instructions
Preheat the oven to 160°C (320°F).
In a large bowl, mix the plain flour, salt, and black pepper. Toss the beef cubes in the seasoned flour until evenly coated.
Heat the vegetable oil in a large, ovenproof casserole dish over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef and set aside.
In the same casserole dish, lower the heat to medium and add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Return the browned beef to the casserole dish. Stir in the beef stock, Worcestershire sauce, tomato paste, bay leaves, and thyme sprigs, scraping the bottom of the pot to lift up any browned bits.
Bring the stew to a gentle simmer, cover the casserole dish with a lid, and transfer it to the preheated oven. Cook for 90 minutes, stirring occasionally.
While the stew is cooking, prepare the dumplings. In a mixing bowl, combine the self-raising flour and shredded suet. Gradually add the cold water, mixing until a soft dough forms. Divide the dough into 12 evenly-sized balls and set aside.
After 90 minutes of cooking, remove the casserole dish from the oven and discard the bay leaves and thyme sprigs. Carefully place the dumpling balls on top of the stew.
Increase the oven temperature to 180°C (356°F). Return the casserole dish to the oven, uncovered, and cook for another 30 minutes to allow the dumplings to puff up and turn golden.
Serve the stew and dumplings hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
