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.

Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. 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. You can cook Rich beef stew with dumplings using 17 ingredients and 14 steps. Here is how you cook it.

Ingredients of Rich beef stew with dumplings

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

This beef stew with dumplings recipe is super simple and incredibly delicious! Gear check for both the stew and dumplings: large cooking pot with lid cutting boards (one for vegetables, one for meat) chopping knife measuring cup & spoons peeler stirring spoon pastry cutter medium mixing bowl butter. John Torode's crowd-warming beef stew is delicious and dead simple, from BBC Good Food. Pop the dumplings into the casserole dish, leave off the lid and return to the oven.

Rich beef stew with dumplings instructions

Chop the bacon into approx 2cm squares, the garlic resaonably coarsely and slice the onion..
Fry the bacon in a large pan in some olive oil until it begins to brown..
Add the onions and fry until translucent stirring all the time..
In a very hot heavy bottomed frying pan or dutch oven sear the beef in batches..
Add the beef and the garlic to the pan and stir thoroughly..
Pour in the stout, bring to a simmer and turn the heat low..
Add the broken up mushrooms,.
The carrots.
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..
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..
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..
Add water a little at a time stirring all the time until you have a soft dough mix..
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..
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 beef, in batches, onto a large plate with the flour and seasoning. Meanwhile, place the mushrooms into a bowl and. While the stew is simmering, make the dumpling dough. Sift together the flour and baking powder. Always cook stews at low temperatures; the surface of the liquid should barely move.