Beef and vegetable stew with dumplings and mashed potatoes

    3 hours

    This classic hearty beef and vegetable stew is first slowly cooked on the hob, then baked in the oven with dumplings. It is served with mashed potatoes.


    13 people made this

    Serves: 6 

    • 40g spread
    • 600g chuck steak, diced
    • 1 medium onion, finely chopped
    • 5 tablespoons plain flour
    • 1L water
    • 20g MAGGI® Vegetable Bouillon
    • 100g MAGGI® Rich & Rustic Tomato Sauce
    • 250g potato, diced
    • 180g carrot, diced
    • 180g swede, diced
    • For the dumplings
    • 300g plain flour
    • 1 teaspoon baking powder
    • salt
    • 90g suet
    • 1 handful fresh parsley, finely chopped, or 1 teaspoon dried parsley
    • For the mashed potatoes
    • 200g MAGGI® Mashed Potato Flakes
    • 1L hot water

    Prep:30min  ›  Cook:2hr30min  ›  Ready in:3hr 

    1. Heat the spread in a large pan and sear the chuck steak. Remove and set aside.
    2. Add the onion to the same pan and fry until softened, then add the flour and cook on a low heat until golden, about 2 to 3 minutes.
    3. To another large pan add 1L water and the bouillon and bring to a boil. Slowly add the stock to the onions, stirring continuously to deglaze the pan and make a smooth sauce.
    4. Add the tomato sauce and place the seared chuck steak back into the pan.
    5. Bring the beef stew to a simmer and cook over low temperature until the meat is very tender, 2 to 2.5 hours. Add the potato, carrot and swede and continue to cook until they are softened, then pour the stew into an ovenproof casserole dish.
    6. Preheat the oven to 200 C / Gas 6.
    7. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet, parsley and enough water to form a thick dough. With floured hands, roll 10 spoonfuls of the dough into small balls.
    8. Place the dumplings on top of the casserole and bake in the preheated oven for 25 to 30 minutes.
    9. For the mash, add the mashed potato flakes into a bowl. Add the hot water and whisk until smooth, about 30 seconds. Leave to reconstitute for 2 minutes and whisk again to mix everything together.
    10. Once cooked, serve the stew with the mashed potatoes.


    Substitute the vegetables in this dish for different culinary events: add sweet potato instead of normal potatoes for a Thanksgiving twist, or try using turnip for a Burns’ Night hotpot.

    See it on my blog

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