Beef stew with cheesy dumplings
- November 2010
- Serves 8
- 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.
- 20.1g (8.4g saturated)
- 10.9g (5.7g sugar)
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.
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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