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    Rich Beef Stew with Parsley Dumplings

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    Rich Beef Stew with Parsley Dumplings

    It is important to use a good stock for this recipe, as the stew has more sauce than usual in order to cook the dumplings. It can be eaten as a meal in itself, although stew lovers will probably want creamy mashed potatoes and peas as well. Serve with a homemade horseradish sauce.

    Serves: 4

    Ingredients

    • Dumplings
    • 115g self-raising flour
    • 55g shredded suet
    • Extra flour
    • Salt
    • 680g trimmed braising steak
    • 4 tablespoons olive oil or dripping
    • Seasoned plain flour, plus 1 tablespoon plain flour
    • 225g button onions or 1 large onion, finely diced
    • 2 cloves garlic, finely chopped
    • 4 large carrots, cut into rounds
    • 115g button mushrooms, trimmed
    • 1 bay leaf
    • 1 sprig thyme
    • 1 sprig parsley
    • 750ml full-bodied red wine
    • 650ml well-flavoured veal or chicken stock
    • 1 baby cabbage, cut into thin segments
    • Freshly ground black pepper

    Method

    1. Trim the beef of any fat or tough sinews and cut into 5cm chunks. Heat 3 tablespoons oil or dripping in a large saucepan. Dust the meat with the seasoned flour and fry briskly in batches until it is well coloured. Set aside each batch. Reduce the temperature and add more oil or dripping if necessary, followed by the onions, garlic, carrots and mushrooms. Gently sauté until they are lightly coloured. Sprinkle with 1 tablespoon plain flour and stir until it is absorbed into the fat. Fry for a minute, then add the herbs, wine, stock and browned beef with its juices. Bring up to a gentle simmer, season to taste, cover and gently cook for 1 ½ hours.
    2. Thirty minutes before you are ready to eat, make the dumplings. Sift the flour into a bowl with some salt. Mix in the suet and parsley followed by enough cold water (about 125ml) to form a light dough. Flour your hands liberally, pull off a walnut-sized kernel of dough, roll it into a ball and drop into the hot stew. Continue until the dough is used up. Cover the stew, increase the heat so that it is boiling and cook for 15 minutes. Add the cabbage and continue to cook for a further 5 minutes, by which time the dumplings and the cabbage should be cooked. Serve piping hot.

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