Waitrose and Partners
Beef stew with Cheddar dumplings

Beef stew with Cheddar dumplings

4.5 out of 5 stars(2) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare25 mins
  • Cook2 hrs 30 mins
  • Total time2 hrs 55 mins
  • Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp olive oil
  • 800g Waitrose British Native Breed Diced Braising Beef
  • 300g shallots, peeled
  • ½ tsp ground allspice
  • 2 garlic cloves, sliced
  • 250ml red wine
  • 2 Oxo Beef stock cubes
  • 250g passata
  • 3 bay leaves


  • 125g Hovis Granary Bread Flour
  • 125g self-raising flour
  • 1 tsp baking powder
  • 125g grated mature cheddar
  • 150ml whole milk (approx. 125-150ml)


  1. Preheat the oven to 160 ̊C, gas mark 3. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Season the beef and fry in 2 batches, browning on all sides (about 5 minutes per batch); set aside. Turn the heat to medium, add the remaining 1 tbsp oil to the dish; fry the shallots for 5 minutes. Add the allspice and garlic; fry for 1 minute more.

  2. Add the wine to the dish and simmer for 2 minutes. Dissolve the stock cubes in 400ml just-boiled water and add to the dish, along with the passata and bay leaves. Return the meat and any juices, then bring everything to a simmer, cover with a lid and transfer to the oven. After 45 minutes, uncover the dish and cook for a further 45 minutes.

  3. Meanwhile, for the dumplings, mix the flours, baking powder and 75g cheddar in a bowl. Stir in the milk and bring together to a rough, shaggy dough. Pat out to a thickness of about 1.5cm and use a 6cm cookie cutter to stamp out rounds (re-roll any scraps to make 12-14 in total).

  4. Turn up the oven to 200 ̊C, gas mark 6. Remove the dish from the oven and arrange the dumplings on top of the stew. Scatter with the remaining 50g grated cheddar and bake, uncovered, for 20 minutes until golden on top. Stand for 10 minutes before serving with steamed greens, if liked.

Cook’s tip

You can buy either packs of ready-diced beef braising steak or a large piece of topside and dice yourself.


Typical values per serving when made using specific products in recipe


2,139kJ/ 510kcals



Saturated Fat












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