Classic beef stew with dumplings

This dish is winter in a pot.
Classic beef stew with dumplings
1H 40M

Hearty and warming, packed with beef and bacon and topped with cheesy dumplings, the family will be asking for seconds.

This meaty stew is the quintessential winter comfort food. But when you want to take it up a notch, add in these cheesy dumplings packed with the herbaceous warmth of parsley. This one is bound to become a family favourite.

As the weather cools, there’s nothing more satisfying than tucking in to a big bowl of a hearty stew or casserole. There’s just something so warming and comforting about these slow-cooked classics that we can’t get enough of! Here, we’ve pulled together our best beef recipes for those cold, raining winter days. Rug up and dig in!

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Classic beef stew


1.Preheat oven to moderate, 180°C. Heat half the oil in a flameproof casserole dish on high.
2.Dust beef in flour, shaking off excess. Brown beef, in 2 batches, 2-3 minutes each batch. Transfer to a plate.
3.Heat remaining oil in same pan on medium. Saute bacon, onion and garlic 4-5 minutes, until bacon is golden.
4.Return beef to pan with stock, wine, carrots, celery, swede and herbs. Bring to the boil on high. Bake, covered, 1 hour.
5.Meanwhile, to make dumplings, sift flour into a bowl; season. Rub in butter using fingertips until mixture resembles fine breadcrumbs. Make a well in centre. Stir in combined egg, milk, parsley and horseradish cream. Drop tablespoons of mixture, about 2cm apart, on top of stew. Sprinkle with parmesan.
6.Bake, uncovered, 20-25 minutes, until dumplings are golden and cooked through.

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