Traditional old style beef stew with herb dumplings


    You cant really go wrong with this stew. It goes in the oven and cooks itself. I like when you go out and return as its almost done. The smell on your return will be amazing !!! You dont have to go out, you can simply stay at home, put your feet up, read a book, do a bit of knitting, spy on the neighbours.......anything !!!! Feel great, doing exactly what you want, while your amazing stew makes itself.


    Angus, Scotland, UK
    2 people made this


    • 1 tablespoon olive oil
    • 2 medium onions finely sliced
    • 2 or 3 garlic cloves chopped
    • 1kg 2lb 4oz good quality braising steak
    • 2 slightly rounded tablespoons plain flour or cornflour
    • Pinch of pepper
    • 300ml. 10oz beef stock
    • Bouquet garni
    • 150ml. 5fl oz red wine
    • I tablespoon chopped parsley, to garnish
    • For the herb dumplings
    • 115g. 4oz self raising flour
    • 55g. 2oz suet or vegetable shortening
    • 1 teaspoon mustard any type but wholegrain is very nice in stews
    • 1 slightly rounded tablespoon chopped parsley
    • 1 teaspoon sage
    • Pepper
    • 4 tablespoons cold water


    1. Preheat oven to 150 degrees 300f gas mark 2
    2. Heat 1 tablespoon olive oil in a large frying panand fry the onion and garlic until soft and brown. Remove from pan using a slotted spoon and place into the casserole dish to be used.
    3. Trim the meat and cut into thick chunks . Using remaining oil in pan fry over quite high heat, stirring well, until brown all over.
    4. Sprinkle over the flour and add some pepper, still well then add to casserole pot.
    5. Add the beef stock, bouqet garni and wine.
    6. Stir, cover with lid or tin foil, cook in middle of the oven for 2-2.5 hours. Do not panic if its been left on longer, it can be on for an extra hour without burning.
    7. Do not start making the dumplings until around 20 minutes before your stew is ready. Proceed by placing flour, suet, mustard, parsley, sage, and pepper in a bowl and mix well. JUST BEFORE adding the dumplings to the stew, add enough water slowly to the mix to form a firm enough but soft dough.
    8. Break the dough into 12 pieces by halfing, then making each half into 6 dumplings. Add flour to your hands then roll each dumpling until you have 12 equal size dumplings
    9. Remove stew from the oven, check the seasoning, discard the bouquet garni then add the dumplings, pushing them halfway under the liquid.
    10. Return covered dish to oven, for 15 minutes until dumplings have doubled in size.
    11. Serve with parsley scattered over the top, a big slab of crusty bread and butter a bowl of brussel sprouts. Just put the whole lot on the table, making sure casserole is on a heat mat and let everyone tuck in. Brilliant !


    This stew can be made the day before and refrigerated all night once cool. It tastes much nicer as the juices will mingle. It really enhances the stew. You simply reheat and 20 minutes before you are ready to add the dumplings, proceed with the recipe. Dumplings must be made fresh. You can vary the herbs used, try rosemary or thyme. Add some crushed garlic too......lovely. P.s. i would absolutely love to hear that someone has tried this recipe, or even to have just read it would make me pleased. Debbie T from Dundee

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    Reviews in English (2)


    Perfect !!!!!!!  -  08 Jan 2017


    Fantastic. Cant wait to make it again.  -  03 Jan 2017

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