Beef stew with cheesy dumplings

Beef stew with cheesy dumplings
  • Serves icon Serves 8
  • Time icon Takes 25 minutes to make, 3 hours 30 minutes to cook

This beef stew recipe is slow cooked to tender perfection, then it’s topped off with savoury cheddar dumplings.

Nutrition: per serving

Calories
435kcals
Fat
20.1g (8.4g saturated)
Protein
38.4g
Carbohydrates
10.9g (5.7g sugar)
Salt
0.9g
Calories
435kcals
Fat
20.1g (8.4g saturated)
Protein
38.4g
Carbohydrates
10.9g (5.7g sugar)
Salt
0.9g

Ingredients

  • 3 tbsp olive oil
  • 1.2kg shin of beef, fat removed, cut into 2cm cubes
  • 3 tbsp plain flour
  • 400g whole shallots
  • 4 carrots, sliced
  • 250g chestnut mushrooms, halved if large
  • 750ml red wine
  • 500ml beef stock
  • Bouquet garni made of 1 celery stick, small handful each of fresh thyme and flatleaf parsley and 2 fresh bay leaves, tied together
  • 1 tsp Dijon mustard

For the dumplings

  • 125g self-raising flour
  • 50g butter, softened
  • 2 tsp wholegrain mustard
  • 25g mature Cheddar, grated
  • Handful of fresh flatleaf parsley, finely chopped

Method

  1. Heat 2 tbsp of the oil in a large heavy-based casserole dish over a high heat. Season the beef cubes, then toss in flour and shake off the excess. Add half the beef to the hot oil and fry for 3-4 minutes or until golden brown all over. Remove with a slotted spoon and set aside while you repeat with the rest of the beef.
  2. Meanwhile, put the shallots in a large bowl, cover with boiling water and leave for 3-4 minutes. Drain, then refresh in cold water. Peel and trim their bases and halve if large.
  3. Add the remaining oil to the pan, then add the shallots and carrot. Season, then fry over a medium heat for about 5 minutes, stirring. Add the mushrooms, turn up the heat and add a splash of water. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally.
  4. Return the meat to the pan with the red wine, stock and bouquet garni. Cover and bring to the boil, then reduce the heat and simmer for 2½ hours. Stir occasionally to stop it sticking. (Add a little water if it gets too dry.) Stir in the mustard and cook over a medium-high heat, uncovered, for 15 minutes to thicken slightly.
  5. Remove half the stew, tip into a plastic container and leave to cool. Seal, then freeze for up to 3 months.
  6. While the stew cooks, make the dumplings. Mix half the quantities of flour, butter, mustard, cheese and parsley with some salt and black pepper and a splash of water until you get a soft dough. Roll into 8 small walnut-size balls, add to the top of the stew and cook for a final 10-15 minutes, covered with a lid. Serve.
  7. To cook the frozen stew, defrost overnight in the fridge, put into a casserole and bring to the boil. Meanwhile, make the dumplings using the other half of the ingredients and finish the recipe as in step 6.

delicious. tips

  1. Shin of beef is a fantastic cut for slow cooking as it makes the most wonderful, rich stew. However, it does need to be cooked for a good 3 hours to become meltingly tender. Ask your butcher for this inexpensive cut, or use a good stewing beef and cut the cooking time down to 1½ hours.

  2. Remove half the stew, tip into a plastic container and leave to cool. Seal, then freeze for up to 3 months. To cook the frozen stew, defrost overnight in the fridge, put into a casserole and bring to a boil. Meanwhile, make the dumplings using the other half of the ingredients and finish the recipe as in step 6.

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