BEEF STEW AND DUMPLINGS RECIPES

Season the flour with a good pinch of salt and pepper, then toss the beef in the seasoned flour to coat

Cook the beef in batches in 1 tbsp of oil in a large frying pan over high heat, turning occasionally, for 5-10 minutes or until brown all over. Transfer to a slow cooker

Cook the vegetables, garlic and mushrooms in the remaining oil in the pan over a medium heat for 5-10 minutes, until vegetables begin to brown. Stir in the herbs, tomato purée and chopped tomato and cook for a couple of minutes. Add to the beef in the slow cooker

Pour in the stock and cook for 4 hours on high (or 6 hours on low), until the meat is very tender

To make the dumplings, combine all the flour, suet and herbs in a bowl and add enough milk to just bring it together. Season with salt and pepper. Roll into 6-8 small balls

Stir the stew, remove the bay leaves and season to taste

Evenly top the surface of the stew with the dumplings. Cover and cook for an additional hour with the lid on

Serve topped with the combined parsley and garlic if using. 

Season the flour with a good pinch of salt and pepper, then toss the beef in the seasoned flour to coat

Cook the beef in batches in 1 tbsp of oil in a large frying pan over high heat, turning occasionally, for 5-10 minutes or until brown all over. Transfer to a slow cooker

Cook the vegetables, garlic and mushrooms in the remaining oil in the pan over a medium heat for 5-10 minutes, until vegetables begin to brown. Stir in the herbs, tomato purée and chopped tomato and cook for a couple of minutes. Add to the beef in the slow cooker

Pour in the stock and cook for 4 hours on high (or 6 hours on low), until the meat is very tender

To make the dumplings, combine all the flour, suet and herbs in a bowl and add enough milk to just bring it together. Season with salt and pepper. Roll into 6-8 small balls

Stir the stew, remove the bay leaves and season to taste

Evenly top the surface of the stew with the dumplings. Cover and cook for an additional hour with the lid on

Serve topped with the combined parsley and garlic if using. 

1. If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
3. Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
4. Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
5. Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
6. Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
7. Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
8. Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.