Go Back
–+ servings

Stew and Dumplings

Please rate us
A comforting dish featuring a rich stew packed with vegetables and tender meat, complemented by fluffy dumplings for a hearty meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces Onions Chopped
  • 2 pieces Carrots Chopped
  • 2 pieces Potatoes Chopped
  • 1 piece Swede (or turnip) Chopped
  • 500 g Stewing steak or beef mince Used for the stew
  • 1 cube OXO cube (beef stock) Crumble into the pot
  • to taste Gravy granules Sprinkle according to preference
For the Dumplings
  • 100 g Self-raising flour Main ingredient for dumplings
  • 50 g Suet Fat used for moisture
  • to taste Salt and pepper Seasoning for flavor
  • optional Sage and onion stuffing mix Enhances flavor of dumplings

Method
 

Preparation
  1. Chop the onions, carrots, potatoes, and swede into bite-sized pieces.
  2. In a large pot, combine the chopped vegetables with the stewing steak or beef mince.
  3. Crumble in the OXO cube and sprinkle the gravy granules over the top.
  4. Pour in enough water to cover the ingredients, then stir well.
  5. Cover the pot and let it stew on low heat for 4 to 6 hours to intensify the flavors.
Dumpling Preparation
  1. In a bowl, combine the self-raising flour, suet, salt, pepper, and optional stuffing.
  2. Gradually mix in cold water until a soft dough forms.
  3. Shape the dough into small balls and drop them into the pot during the last 40 minutes of cooking.
Serving
  1. Serve hot, ladle the stew into bowls, and position a few dumplings on top.
  2. Sprinkle with fresh parsley if desired. Pair with crusty bread or steamed greens.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat until boiling for food safety. Feel free to experiment with herbs and adapt the meat to your preference.
Tried this recipe?Let us know how it was!