Serves 4

30-minute festive beef and dumplings recipe

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Ready in 30 minutes

2 tbsp olive oil
1 tbsp cornflour
1 tsp ground cinnamon
600g beef rump or sirloin, trimmed of excess fat and cut into large cubes
1 onion, sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
2 fresh rosemary sprigs,
roughly torn
100ml red wine
500ml beef stock, hot
Grated zest and juice of 1 orange

For the dumplings
150g self-raising flour
75g light vegetable suet
1/2 tsp salt
Handful chopped fresh parsley

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1. Heat half the oil in a large frying pan over a high heat. Mix the cornflour, cinnamon and some seasoning on a plate and dust the beef in the seasoned flour. Cook for 2-3 minutes, in batches, until browned all over. Transfer to a plate.
2. Heat the remaining oil in the pan, add the onion, carrot, celery and rosemary and stir-fry for 2-3 minutes. Add the wine, bubble until reduced by half, then add the stock and bring to the boil. Lower the heat until the stew is simmering, then add the orange zest and juice and the browned meat.
3. For the dumplings, mix the flour, suet, salt, parsley and enough water in a large mixing bowl to make a soft dough. Roughly shape into 8 balls, dropping them into the stew as you go. Simmer gently for 10 minutes, until they’ve puffed up. Serve hot, with some cooked peas.

Nutritional info

Per serving: 593kcals, 31.1g fat (5.2g saturated), 40.5g protein, 44.2g carbs, 5.9g sugar, 1.8g sal

Wine Recommendation

There’s nothing quite like a red Bordeaux with a beef dish like this, so turn all traditional and reach for a bottle of Claret.

30-minute festive beef and dumplings recipe

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