Joan Clarke's Stewed Steak and Dumplings

    I just discovered a couple of my late mother's old hand written recipes, she wrote for my wife. I think she would happy to know I have shared them with the world.

    2 people made this


    • 1lb (450g) Stewing Steak diced
    • 1 oz (25g) Plain Flour
    • 4oz (100g) Carrots peeled and chopped
    • 4oz (100g) Onion peeled and chopped
    • 2 oz (50g) Mushrooms, washed and sliced
    • 7 oz (175g) can of chopped tomatoes
    • 1 pint (500ml) beef stock
    • 4oz Self Raising Flour
    • 2oz (50g) suet
    • 1 teaspoon (5ml) Dried mixed herbs
    • cold water to mix
    • Salt and Pepper to season


    1. Using the plain flour, flour the steak well and season with a little salt and pepper
    2. Put the steak into a 2 Pint (1 litre) casserole dish.
    3. Put the carrots, onion, mushrooms, tomatoes into the casserole dish and stir well. Add the beef stock.
    4. Place on a middle shelf in a cold oven (my mother often used this technique with slow cooking).
    5. Turn the oven to 160 degrees and cook for 3 hours
    6. After 1 1/2 hours add the dumpling using the method below.
    7. Sift the self raising flour into a bowl and add the suet and herbs. Make into a stiff dough using a little water.
    8. Split into 6 - 8 equal size pieces. By using your hands roll each piece into a ball.
    9. Put them into the top of the stew at the required time.


    Another family favourite that my wife fell in love with.

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