Beef Stew and Dumplings

Method

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1. Toss the beef with the flour, salt and pepper.

   Mark done

2. Brown it hard in the dripping in a heavy casserole, in batches, 15 minutes in total. Lift it out.

   Mark done

3. Cook the onion, carrot, celery and swede in the same pot 10 minutes.

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4. Stir in the tomato purée, cook 2 minutes, then add the stout and let it bubble 3 minutes.

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5. Return the beef with the stock, bay, thyme and Worcestershire sauce. Bring to a simmer.

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6. Cover and cook at 150C fan / 170C / gas 3 for 2 hours 40 minutes, until the beef is completely tender.

   Mark done Start 2 hr timer

7. Mix the dumpling flour, suet, parsley, salt and pepper, then stir in the cold water to a soft, slightly sticky dough. Shape into 8 balls.

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8. Set the dumplings on the surface of the stew, not pressed in, cover tightly and return to the oven for 20 minutes.

   Mark done Start 20 min timer

9. Do not lift the lid during those 20 minutes. Serve as soon as it comes out.

   Mark done

Chef’s Tips

• Dumplings on top, lid on, and do not peek.
• Mix the dumpling dough at the last minute.
• Brown the beef in batches, not all at once.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Buttered greens
• Mashed potato
• The rest of the stout

Storage & Reheating

The stew refrigerates 4 days and freezes 3 months. Make the dumplings fresh each time.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.