Classic beef stew with dumplings

This dish is winter in a pot.

  • 20 mins preparation
  • 1 hr 40 mins cooking
  • Serves 8
  • Print
Hearty and warming, packed with beef and bacon and topped with cheesy dumplings, the family will be asking for seconds.
Looking for more stews and casseroles or looking for more comfort foods?


Classic beef stew
  • 2 tablespoon oil
  • 1 kilogram chuck steak, trimmed, cubed
  • 1/4 cup seasoned flour
  • 6 rashers rindless bacon, chopped
  • 6 pickling onions, halved
  • 2 clove garlic, crushed
  • 1 cup beef stock
  • 1 cup red wine
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 large swede, chopped
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 cup self-raising flour
  • 50 gram butter, diced
  • 1 egg, lightly beaten
  • 1/4 cup milk
  • 2 tablespoon finely chopped parsley
  • 2 teaspoon horseradish cream
  • 2 tablespoon finely grated parmesan


Classic beef stew with dumplings
  • 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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