Beef Dumpling Stew

Ingredients

• 2 tbspolive oil
• 2 tbspbutter
• 1 2/3 lbbeef, braising beef, cubed
• 2 tbspall-purpose flour, for coating beef
• 2 clovesgarlic, minced
• 6 ozonions, chopped
• 5 ozcelery, chopped
• 5 ozcarrots, chopped
• 2leeks, chopped
• 7 ozrutabaga, peeled and diced
• 2/3 cupred wine
• 2 cupsbeef stock
• 2bay leaves
• 3 tbspthyme, fresh, chopped
• 3 tbspparsley, fresh, chopped; to serve
• 1 cupall-purpose flour, for dumplings
• 1 tspbaking powder, for dumplings
• 2 ozshredded beef suet, for dumplings; no suet? coarsely grated frozen butter or vegetable shortening works here
• water, cold; add a splash at a time to form the dumpling dough
• 1 tbspWorcestershire sauce, used in the braise; see allergens)
• 1 tbspbalsamic vinegar, used in the braise

Method

1. 1

   Preheat the oven to 350°F. Heat the oil and butter in a large ovenproof casserole. Brown the beef all over in batches, then sprinkle over the flour and cook for 2–3 minutes more.

2. 2

   Add the garlic and all the vegetables and fry for 1–2 minutes. Stir in the wine, stock, and herbs. Add Worcestershire sauce and balsamic vinegar to taste (optional). Season generously.

3. 3

   Cover with a lid, transfer to the oven, and cook for 2 hours until the meat is very tender.

4. 4

   For the dumplings: sift the flour, baking powder, and a pinch of salt into a bowl. Stir in the suet. Add cold water, a splash at a time, and mix until a thick, slightly sticky dough forms. Roll spoonfuls into small balls with floured hands.

5. 5

   Remove the lid from the stew, place the dumplings on top of the stew, then cover and return to the oven for 20 minutes. For golden-topped dumplings, leave the lid off.

6. 6

   Serve with mashed potato and a sprinkle of chopped parsley.

Nutrition per serving