Joan Clarke's Stewed Steak and Dumplings

Joan Clarke's Stewed Steak and Dumplings


1 person made this

About this recipe: 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.


  • 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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