Ned Kelly Stew with Dumplings
Warm your soul with this hearty and flavorful Ned Kelly Stew with Dumplings—an Australian-inspired dish that’s perfect for cozy evenings. Tender chunks of beef chuck are simmered to perfection in a rich, savory broth infused with garlic, tomato paste, and Worcestershire sauce. Vibrant vegetables like carrots, celery, and potatoes add layers of comforting flavor, while a hint of thyme and a delicate bay leaf aroma elevate the dish. But the real showstopper? Fluffy, buttery dumplings that are cooked right on top of the stew, soaking up all its delicious essence. This one-pot wonder takes just 25 minutes to prepare and is slow-cooked for ultimate depth of flavor, making it the ideal choice for a satisfying dinner. Top it off with a sprinkle of fresh parsley, and you’ll have a rustic and family-friendly masterpiece on the table.
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Recipe Information
Ingredients
- 500 grams beef chuck, cubed
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 potatoes, peeled and diced
- 3 garlic cloves, minced
- 4 cups beef stock
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups self-raising flour
- 75 grams butter, chilled and diced
- 0.5 cup milk
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Lightly dust the cubed beef chuck with 2 tablespoons of all-purpose flour.
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Brown the beef in batches, ensuring all sides are seared. Transfer the beef to a plate and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic, carrots, celery, and potatoes, and sauté for another 5 minutes.
Return the beef to the pot and stir in the remaining all-purpose flour (1 tablespoon). Cook for 1-2 minutes.
Pour in the beef stock, tomato paste, and Worcestershire sauce. Stir to combine.
Add the dried thyme, bay leaf, salt, and black pepper. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
While the stew simmers, prepare the dumplings. In a mixing bowl, combine self-raising flour and chilled butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Gradually add milk to the flour mixture, stirring until a soft dough forms. Do not overmix.
Shape the dough into small balls (about 1 tablespoon each) and set aside.
After 1.5 hours of simmering, remove the bay leaf from the stew and adjust seasoning if needed.
Gently drop the dumplings onto the surface of the stew, ensuring they don’t sink. Cover the pot and let cook for 20 minutes, or until the dumplings are cooked through and fluffy.
Serve the Ned Kelly Stew hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.7 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1511 mg | 32% | |
*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.
