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)
- 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
- 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.
- 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.
- 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.
- 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.
- Remove half the stew, tip into a plastic container and leave to cool. Seal, then freeze for up to 3 months.
- 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.
- 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.
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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