Beef Stew and Dumplings

Warm up with a hearty beef stew made with tender shin, caramelised onions, and sweet carrots simmered in rich beef stock and red wine. Topped with fluffy, savoury dumplings that soak up all that deliciousness, this dish is pure comfort in a bowl! One to try this winter!

Ingredients

1kg beef shin, diced
2 tbsp plain flour
2 tbsp olive oil
2 onions, peeled and diced
2 garlic cloves, peeled and diced
6 large carrots, peeled and halved
500ml beef stock
150ml red wine
2 bay leaves
2 sprigs thyme

For the dumplings

125g suet
200g self-raising flour
1 small bunch parsley
Salt and pepper
150ml cold water

Method

Print Recipe

Coat the beef in seasoned flour and fry in batches in a hot pan with the olive oil. Place the beef into a large saucepan with the remaining ingredients, bring to the boil then simmer for 2 to 3 hours.
Pour into a large casserole dish.
Pre-heat the oven 200°C
Mix all of the ingredients together for the dumplings and roll into 8 to 10 balls.
Place them on top of the stew in the casserole dish and then pop it in the oven for 45 minutes.

Ingredients

1kg beef shin, diced
2 tbsp plain flour
2 tbsp olive oil
2 onions, peeled and diced
2 garlic cloves, peeled and diced
6 large carrots, peeled and halved
500ml beef stock
150ml red wine
2 bay leaves
2 sprigs thyme

For the dumplings

125g suet
200g self-raising flour
1 small bunch parsley
Salt and pepper
150ml cold water

Method

Coat the beef in seasoned flour and fry in batches in a hot pan with the olive oil. Place the beef into a large saucepan with the remaining ingredients, bring to the boil then simmer for 2 to 3 hours.
Pour into a large casserole dish.
Pre-heat the oven 200°C
Mix all of the ingredients together for the dumplings and roll into 8 to 10 balls.
Place them on top of the stew in the casserole dish and then pop it in the oven for 45 minutes.