Beef Stew and Dumplings

Beef Stew and Dumplings

Beef Stew and Dumplings

Wondering how to make a hearty beef stew? You don’t need to be a whizz in the kitchen to make our comforting stew recipe – the indulgent ingredients do all the talking here. As well as smoky paprika and aromatic marjoram and sage, this beef stew gets an additional dose of deliciousness from beer – choose a robust beer such as Guinness. The perfect addition for mopping up the sauce in this recipe are our tasty herby dumplings. Suet gives these dumplings a light and fluffy texture, and woody thyme and rosemary adds a fragrant kick.
  • 2 tablespoons oil

  • 450 gram (1 pound) lean stewing beef, cubed

  • 1 onion, sliced

  • 175 gram (6 ounce) carrots, sliced

  • 1 teaspoon Garlic Granules

  • 1 tablespoons plain flour

  • 225 millilitre (8 fluid ounce) beer

  • 350 millilitre (12 fluid ounce) beef stock

  • 2 tablespoons tomato puree

  • 1 teaspoon Paprika

  • 1 teaspoon Marjoram Herb

  • 1 teaspoon Dried Sage

  • 100 gram (4 ounce) self-rising flour

  • 50 gram (2 ounce) beef or vegetable suet

  • 1 pinch Sea Salt

  • ½ teaspoon Rosemary

  • 1 teaspoon Dried Thyme

  • 75 millilitre (3 fluid ounce) water


  • 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Heat the oil in a large flameproof dish, add the beef and brown all over for 5 minutes. Carefully remove from the pan with a slotted spoon to ensure the oil and juices remain in the pan. Set the beef to one side, then add the onion, carrots and Garlic Granules. Fry gently for 5 minutes until the onions are brown, return beef to the pan, then add the plain flour and stir through.
  • 2 Add the beer, beef stock, tomato purée, Pepper, Paprika, Marjoram and Sage. Stir through and cover with a lid. Cook in the oven for 1½ hours.
  • 3 Meanwhile, combine the self-raising flour, suet, a pinch of salt, Rosemary (½ tsp), Thyme (1 tsp) and water in a bowl and mix to form a dough. Roughly shape into 8 equal sized balls.
  • 4 Remove the stew from the oven and increase the oven temperature to 200°C, 400°F, Gas Mark 6. Place the dumplings on top of the stew, cover and cook for 10 minutes. Remove the lid and cook for a further 10 minutes. Delicious served with creamy mash.