Recipe: Yummy Rich beef stew with dumplings

Rich beef stew with dumplings. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. Sprinkle over the flour and cook for a further To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Beef stew with dumplings is a simple and delicious crockpot recipe, made with baby carrots, onion, garlic, and marjoram.

Rich Beef Stew with Parsley Dumplings. It is important to use a good stock for this recipe, as the stew has more sauce than usual in order to cook the dumplings. It can be eaten as a meal in itself, although stew lovers will probably want creamy mashed potatoes and peas. You can cook Rich beef stew with dumplings using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients of Rich beef stew with dumplings

1. You need 800 g of diced beef.
2. It's 150 g of smoked bacon.
3. It's 1 of large onion.
4. It's 3 cloves of garlic.
5. Prepare 3 of carrots.
6. Prepare 200 g of mushrooms (fresh wild mushrooms if you can get them button mushrooms if not).
7. It's 12 of whole small salad potatoes.
8. Prepare 200 g of beef suet.
9. It's 400 g of self raising flour.
10. You need of fresh thyme.
11. Prepare of olive oil.
12. It's 250 ml of double cream.
13. You need 1 of beef stock pot or fresh beef stock.
14. It's 500 ml of stout or other dark beer.
15. It's 4 of bay leaves.
16. It's to taste of salt.
17. It's 1 tsp of ground black pepper.

Meanwhile, dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the onion pan along with the vegetables, the Empty back into the casserole and bring to the boil on the hob. Top the stew with the dumplings and put into an. When the beef is close to being tender, prepare the dumplings.

Rich beef stew with dumplings step by step

1. Chop the bacon into approx 2cm squares, the garlic resaonably coarsely and slice the onion..
2. Fry the bacon in a large pan in some olive oil until it begins to brown..
3. Add the onions and fry until translucent stirring all the time..
4. In a very hot heavy bottomed frying pan or dutch oven sear the beef in batches..
5. Add the beef and the garlic to the pan and stir thoroughly..
6. Pour in the stout, bring to a simmer and turn the heat low..
7. Add the broken up mushrooms,.
8. The carrots.
9. And the potatoes, top up with some water or beef stock, stir and bring back to a simmer. Add a stock pot if you don't use fresh beef stock..
10. Add the bay leaves and a few sprigs of thyme, stir and simmer on a very low heat for 30 minutes. I tend to vary the herbs in this recipe. I find any combination of fresh thyme, sage, rosemary and oregano works..
11. While the stew is simmering, make the dumplings. Mix the flour, the suet, some fresh thyme leaves and about 1/2 a tsp of salt together..
12. Add water a little at a time stirring all the time until you have a soft dough mix..
13. After simmering for 30 minutes, add the cream a little at a time stirring it in between each pour. Taste the stew at this stage and if needed add some salt. Add the pepper. You can get a more traditional stew by leaving out the cream..
14. With a table or desert spoon, spoon in the dumpling mixture. Cover and simmer gently for another 30 minutes or until the dumplings are cooked throughout..

Place the flour and cold butter into a food processor. A beef stew just ain't right without them and they were and remain my favourite part of this dish. My suet dumpling recipe and method leads to a crispy topping and soft and squidgy underbelly. But you could equally keep them soft by adding them and cooking with a lid on rather than off. Beef Stew with Dumplings - print view.