Beef Stew With Dumpling
Recipe for dumpling stew or dumpling soup is popular over countries in which dumplings are highly consumed as a main dish. Aside from traditional forms of cooking like steaming, pan-frying, frying, and boiling, dumplings are also wonderful in a stew, commonly beef and chicken.
During autumn and winter days, it must be great to eat a rich beef stew with fluffy dumplings. The dish can warm up your body, fill your stomach, which of course is the basic need of food intake and tantalize your taste buds, making you watch the calories of your eating.
Here in this article, we introduce the best classic recipe for beef stew with dumplings. If you prefer enjoying a delicious mix of dumplings and beef, this recipe will be right up your street.
Recipe For Beef Stew With Dumpling
- February 20, 2019
- Prep Time25 min
- Cook Time3 hr
- Total Time3 hr 25 min
- Serving Size8
- Energy526 cal
- Main Course
For the beef stew
- 1 kg beef stewing steak, chopped in bite-sized pieces
- 4 tbsp plain flour, to dust
- 2 tbsp vegetable oil
- 1 onion, roughly chopped
- 2 medium parsnips, cut into large chunks (2.5cm)
- 2 medium carrots, cut into large chunks (2.5cm)
- 1 large leek, roughly chopped
- 3 tbsp tomato purée
- 200 ml red wine
- 600 ml beef stock
- 3 fresh rosemary sprigs
For the dumplings
- 125g plain flour
- 60g suet
- 1 tbsp dried parsley
- Water, to make a dough
Preheat oven to 160°C (140°C fan) mark 3.
2For the beef stew, heat the oil in a medium-large casserole and fry the beef until brown on both sides. 3Dust the beef with flour and cook for a further 2-3 minutes.Add onions and other vegetables and fry for 1-2 minutes.
4Add tomato purée, wine, stock, rosemary in the pan, stir and season to taste as needed. 5Bring to the boil, cover with a lid, transfer to the oven and cook until the beef is tender (about 3 hours).6For the dumplings: sift the flour, suet, and parsley in a large bowl. Add enough water and stir well to form a thick dough.7With floured hands, roll spoonfuls of the dough into small balls.8After 3 hours, remove the lid from the stew, check the seasoning and discard the rosemary sprigs. Place dough balls on top of the stew (spacing apart).9Return to the oven (without a lid) and cook for more 30 minutes or until the dumplings are lightly golden.10Remove the stew from the oven and serve with mashed potatoes, if you like.