Beef stew & Crispy Dumplings page

Step by Step method

Step 1.

Prepare the Vegetables:

Step 2.

Peel and dice the turnip/swede into manageable chunks.

Step 3.

Slice carrots, onion, and leek; save 100g of leek leaves for dumplings.

Step 4.

Mince garlic cloves.

Step 5.

Brown the Beef:

Step 6.

Coat beef chunks in plain flour.

Step 7.

Heat vegetable oil in a large frying pan. Brown the beef in batches to avoid overcrowding.

Step 8.

Deglaze the pan with a bit of beef stock and reserve for later.

Step 9.

Assemble the Stew:

Step 10.

Preheat oven to 160°C (325°F, Gas Mark 3). Adjust for fan-assisted ovens if needed.

Step 11.

In a Dutch oven, layer vegetables and browned beef. Mix well.

Step 12.

Add pepper, salt, thyme, garlic, beef stock, and ale.

Step 13.

Bring to a boil, cover, and place in the oven for 2 hours.

Step 14.

Make the Dumplings:

Step 15.

Mix self-raising flour (or plain flour + baking powder) with chopped leek.

Step 16.

Rub in butter until the mixture resembles breadcrumbs.

Step 17.

Stir in suet.

Step 18.

Beat milk and egg together, then mix with dry ingredients to form a sticky dough. Cover and let rest.

Step 19.

Finish the Stew:

Step 20.

After 2 hours, remove the stew from the oven. Place on low heat if using a metal pan.

Step 21.

Stir in the cornflour slurry for thickening.

Step 22.

Drop spoonfuls of dumpling dough into the stew, dipping the spoon in gravy to prevent sticking.

Step 23.

Cook the Dumplings:

Step 24.

For crispy dumplings, leave the lid off and bake at 180°C (356°F, Gas Mark 4) for 30 minutes.

Step 25.

For soft dumplings, cover the pot with a lid and bake for 30 minutes.

Step 26.

Serve and Enjoy:

Step 27.

Let the stew rest for a couple of minutes.

Step 28.

Serve in bowls, ensuring each portion gets tender beef, hearty vegetables, rich gravy, and fluffy dumplings.