Recipe

Classic beef stew with dumplings

This dish is winter in a pot.

  • 20 mins preparation
  • 1 hr 40 mins cooking
  • Serves 8
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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?

Ingredients

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
Dumplings
  • 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

Method

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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