Beef and Red wine stew with dumplings is a perfect winter’s night meal to serve up.
As British, as it comes, this dish has kept people on its feet during hard times and many years of cold winters.
My family love this dish and what a result, it’s certain to see all there faces light up with warmth.
What are stew dumplings made off?
Dumplings are made with plain flour and suet, you may not find suet in the US or other countries,
If you can’t find suet, try alternatives like butter, margarine or fat, it will work the same to make dumplings.
Some people like their dumplings squishy, others like them crispy on top, its a matter of preference.
We like our Beef and Red wine stew with a crispy top to our dumplings.
In this case, remember to take the lid off for the last 10 minutes of cooking to help crisp off the dumplings.
What vegetables should you use in a stew?
Any vegetables can be used for stews, root vegetables are available all year round which are our favourites for stews.
We used carrots, swede and mushrooms and exotic mushrooms which can be purchased from most UK supermarkets.
Exotic mushrooms are seasonal and forever changing, we have used Chanterelle and Shemji in the past, they give a lovely woody, meaty taste.
Eazy Fried Onions are such a time saver!! Fantastic product can’t recommend enough, perfect for any dish that calls for softly sauteed onions.
To get onions to a melt in the mouth softness yourself takes a lot of tears, chopping and cooking.
Found in most supermarkets usually, down the same aisle as tinned vegetables. I picked mine up from my local Morrisons.
In addition to speeding up the process of chopping Onions. Makes our beef and red wine stew so simple & quick to prep, still with all the deliciousness.
In this case, 1/2 a tin is enough for this recipe, the other half can be stored for up to 4 days in an airtight container.
We served our stew with some green vegetables and homemade bread. Especially good to clean up the plate, capturing every last drop of the amazing flavoursome sauce.
Beef and Red Wine Stew with Dumplings
So rich and flavoursome the whole family love it!
- 2 tbsp Plain flour
- 600 grams Stewing steak Diced
- salt and pepper
- 2 tbsp olive oil
- 200 grams Eazy Fried onions or 2 onions chopped & sauteed for 10 mins
- 3 carrots chopped
- 300 grams swede chopped in cubes
- 250 ml beef stock
- 250 ml red wine
- 150 grams chestnut mushrooms halved
- 50 grams Exotic mushrooms Shemji
- Worcestershire sauce good splash
- 2 Bay leaf
- 3 Thyme sprigs (fresh)
- 120 grams self-raising flour
- 50 grams beef suet
- 4 thyme only leaves needed, not stalks (fresh)
- 5 tbsp water
- salt and pepper to taste
- Preheat the oven 150° fan, gas mark 3, 170°c
- Place the plain flour in a large mixing bowl and season with salt and pepper, add the stewing steak, stir and fully coat all the cubes of steak.
- Heat the olive oil, in a cast iron dish/casserole dish on high heat. Add the steak, brown on all sides.Don't worry about bits that have stuck to the bottom of the dish we will soak these up later.Remove the cooked steak and place to one side in a bowl.
- Add the onions, carrots and swede to the casserole dish/cast iron dish and cook for 2 mins
- Add the mushrooms for 2 mins and then remove all veg from the pan.
- Pour the red wine into the casserole dish and scrap the stuck bits off the bottom gathering all the flavours ready for your casserole.
- Add beef stock, Worcestershire sauce, thyme, bay leaf, return veg and beef to the dish and bring to the boil.
- Put the lid on and transfer to the oven for 2 hrs.
- Place all the plain flour, beef suet thyme leaves, salt and pepper in a large mixing bowl, add 5 tbsp of cold water and mix all together until the mixture is fluffy and light.Form the mixture into ball shapes, about the size of a golf ball. We made 6.
- Take the casserole dish out at the 2hr point give it a stir.Place the dumplings on top of the stew and replace the lid on the dish and put back in the oven for a further 30 mins. If you want a crispy top take lid off for the last 10 minutes.