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Braised beef blade stew, beef dripping dumplings

The most warming recipe for a hearty beef stew with dumplings. Rich, comforting and perfect for those colder wintery nights.

3 hours 20 minutes +

Total Time

20 minutes

Prep Time

3+ hours

Cook Time

4

Feeds

The most warming recipe for a hearty beef stew with dumplings. Rich, comforting and perfect for those colder wintery nights.
Braised beef blade stew, beef dripping dumplings

Ingredients

  • 1kg diced beef blade
  • 100g baby shallot/onion
  • 3 carrots - diced
  • 3 sticks of celery - diced
  • 10 whole cloves garlic - peeled but kept whole
  • 2 bay leaves
  • A few sprigs of thyme
  • 200ml red wine
  • 25g tomato puree
  • 500ml beef stock
  • 25g plain flour
  • Salt and pepper to season
  • For the dumplings
  • 60g butter
  • 60g beef dripping
  • 200g self-raising flour
  • 50-60g cold water
  • A pinch of chopped parsley
  • Salt and pepper to season

1

Start by making the stew. Season the diced beef with salt and pepper and brown off in a heavy-based casserole dish until golden brown all over.

2

Remove the browned beef from the pan and add the diced onion, carrot, celery, and garlic. Cook until browned.

3

Once the vegetables are nicely coloured, add the beef back with the tomato puree and mix well, cooking off the puree.

4

Sprinkle in the flour and mix well, ensuring no lumps of flour remain. Then add the wine along with the stock, bay leaves and thyme.

5

Bring to a simmer, place the lid on top and cook in a preheated oven at 140°C for 3-4 hours or until the meat is just starting to become tender.

For The Dumplings

1
Add the flour and salt to a mixing bowl along with the diced butter and dripping. Use your fingers to bring the flour and fat into a crumble consistency.
2
Add the water a little at a time until it has brought the dough together and there are no patches of dry flour. Be careful not to overwork the dough.
3
Divide the mix into 6/7 even balls. For the final 20 minutes of cooking time, place the balls on top of the stew with the lid on for 15 minutes, before removing the lid and browning the dumplings for 5 more minutes.
4
Leave to rest for a good 10 minutes before serving.

Ingredients

  • 1kg diced beef blade
  • 100g baby shallot/onion
  • 3 carrots - diced
  • 3 sticks of celery - diced
  • 10 whole cloves garlic - peeled but kept whole
  • 2 bay leaves
  • A few sprigs of thyme
  • 200ml red wine
  • 25g tomato puree
  • 500ml beef stock
  • 25g plain flour
  • Salt and pepper to season
  • For the dumplings
  • 60g butter
  • 60g beef dripping
  • 200g self-raising flour
  • 50-60g cold water
  • A pinch of chopped parsley
  • Salt and pepper to season

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