Imagine the aroma of tender beef mingling with hearty vegetables, filling your kitchen as a comforting stew simmers away.
There’s something truly delightful about this classic British dish, easily made and perfect for a cozy evening.
As the ingredients transform, the succulent stew welcomes fluffy dumplings, turning simple elements into a heartwarming meal.
Let’s bring this dish to life and savor the comforting flavors together.
Kitchen Tools Required
- 1 large pot
- 1 mixing bowl
- 1 spoon
- 1 knife
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 500 grams beef stew meat, cubed
- 3 large carrots, sliced
- 2 potatoes, diced
- 1 liter beef stock
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 200 grams self-raising flour
- 100 grams suet
- 4 tablespoons cold water
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Stew Dumplings recipe, follow this timeline:
1. Reading Time: Begin by reading the entire recipe and instructions thoroughly. Allocate about 5 minutes for this step to familiarize yourself with the process and equipment needed.
2. Preparation (15 minutes):
- Minute 0-5: Gather all ingredients and equipment. Chop the onion, mince the garlic, cube the beef stew meat, slice the carrots, and dice the potatoes.
- Minute 6-10: In a large pot, heat the olive oil over medium heat. Begin sautéing the chopped onion and minced garlic until softened.
- Minute 11-15: Add the beef stew meat to the pot and cook until browned on all sides.
3. Cooking (1 hour):
- Minute 16-20: Stir in the carrots and potatoes.
- Minute 21-25: Pour in the beef stock and add salt, pepper, and Worcestershire sauce. Bring the mixture to a boil.
- Minute 26-30: Once boiling, reduce the heat to a simmer, cover the pot, and allow it to cook for 45 minutes.
- Minute 31-45: While the stew is simmering, prepare the dumplings. In a mixing bowl, combine the self-raising flour and suet. Add cold water to the mixture and form a dough. Divide the dough into small balls to make dumplings.
- Minute 46-60: Drop the dumplings into the simmering stew, cover the pot, and cook for an additional 15 minutes.
4. Resting Time (10 minutes):
– Minute 61-70: Remove the stew from heat and let it rest for 10 minutes before serving.
This timeline allows for efficient management of prep and cook time, ensuring that everything is ready to serve after the resting period.
Adjust any steps as needed based on your personal cooking speed and preferences.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add and sauté the onion and garlic until softened.
Add beef stew meat and cook until browned on all sides.
Stir in carrots and potatoes.
Pour in beef stock and add salt, pepper, and Worcestershire sauce.
Bring to a boil, then reduce to a simmer and cover for 45 minutes.
In a mixing bowl, combine self-raising flour and suet.
Add cold water to the flour mixture and mix to form a dough.
Divide dough into small balls to form dumplings.
Drop dumplings into the simmering stew.
Cover the pot and cook for an additional 15 minutes.
Remove from heat and let rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with slices of crusty bread to soak up the rich stew broth.
- Green Salad: Pair with a fresh green salad for a light and invigorating contrast.
- Mashed Potatoes: Offer a side of creamy mashed potatoes for extra comfort.
- Roasted Vegetables: Complement with a mix of roasted seasonal vegetables.
- Pickles: Add a side of pickles for a tangy flavor boost.
Storage
To store stew dumplings, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze for up to 3 months.
Reheat gently on the stove or microwave.
Freezing
To freeze stew dumplings, allow the dish to cool completely.
Then transfer it to airtight containers.
Label with the date and freeze for up to 3 months.
Thaw and reheat thoroughly before serving.
Reheating
To reheat stew dumplings, gently warm the stew on low heat.
Make certain the dumplings remain submerged in liquid to prevent drying out.
Stir occasionally for even heat distribution.
Final Thoughts
Stew dumplings are a comforting and hearty dish that’s perfect for a cozy meal.
The combination of tender beef, flavorful vegetables, and fluffy dumplings creates a satisfying experience.
Feel free to experiment with additional spices or herbs to make it your own.
Enjoy the warmth and richness of this classic British cuisine.
Frequently Asked Questions
Can I Use Chicken Instead of Beef in the Stew Dumplings Recipe?
You can substitute chicken for beef in the stew dumplings recipe. Sauté chicken until golden, then proceed with the recipe. Adjust cooking time to guarantee chicken is fully cooked. Garnish with fresh herbs for enhanced presentation and flavor.
What Can I Substitute for Suet in the Dumpling Dough?
You can substitute suet with chilled, grated butter or vegetable shortening. Make certain the fat is cold to maintain a light texture. Gently fold the fat into the flour for even distribution, enhancing the dumplings’ fluffiness.
How Do I Make the Stew Gluten-Free?
Swap self-raising flour with a gluten-free blend. Confirm your beef stock is gluten-free. Use a roux made with cornstarch or arrowroot to thicken the stew if needed. Garnish with fresh herbs for a vibrant finish.
Can I Cook the Stew Dumplings in a Slow Cooker?
Yes, you can cook stew dumplings in a slow cooker. Sauté ingredients first, then transfer to the slow cooker. Let it cook on low for 6-8 hours, adding dumplings during the last hour for perfect tenderness.
What Wine Pairs Well With Stew Dumplings?
Choose a robust red wine like a Cabernet Sauvignon or a Malbec. Their full-bodied profiles complement the stew’s richness. Serve in a wide-bowled glass to enhance aroma, pairing beautifully with the savory dumplings.
Stew Dumplings
Equipment
- 1 Large pot
- 1 Mixing bowl
- 1 Spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 500 gram beef stew meat cubed
- 3 large carrots sliced
- 2 potatoes diced
- 1 liter beef stock
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 200 gram self-raising flour
- 100 gram suet
- 4 tablespoon cold water
Instructions
- Heat olive oil in a large pot over medium heat.
- Add and sauté the onion and garlic until softened.
- Add beef stew meat and cook until browned on all sides.
- Stir in carrots and potatoes.
- Pour in beef stock and add salt, pepper, and Worcestershire sauce.
- Bring to a boil, then reduce to a simmer and cover for 45 minutes.
- In a mixing bowl, combine self-raising flour and suet.
- Add cold water to the flour mixture and mix to form a dough.
- Divide dough into small balls to form dumplings.
- Drop dumplings into the simmering stew.
- Cover the pot and cook for an additional 15 minutes.
- Remove from heat and let rest for 10 minutes before serving.
Notes
