Description
Chunks of tender beef and root vegetables bubble in a rich, thyme-scented broth, topped with billowy dumplings that steam fluffy and light. Every spoonful offers savory depth and comforting warmth.
Ingredients
- 2 lbs beef chuck cubed
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks sliced
- 4 potatoes diced
- 3 cups beef stock
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup self-rising flour
- 2 tbsp suet
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Place beef in a bowl and toss with flour to coat.
- Heat oil in a large pot over medium heat and brown beef on all sides.
- Remove beef and set aside.
- Add onion garlic carrots and celery to pot and cook until softened.
- Stir in tomato paste and cook for 1 minute.
- Return beef to pot and pour in beef stock.
- Add thyme bay leaf salt and pepper and bring to a simmer.
- Cover and cook for 1 hour or until beef is tender.
- Add potatoes and simmer uncovered for 20 minutes.
- In a bowl mix flour suet and salt then gradually add milk to form a soft dough.
- Drop spoonfuls of dumpling dough onto simmering stew.
- Cover pot and cook dumplings for 15 minutes without lifting the lid.
- Remove bay leaf before serving.
Notes
- For a richer flavor brown beef in batches to avoid overcrowding.
- Keep stew at a gentle simmer to prevent tough meat.
- Do not lift the lid while dumplings cook to ensure they rise properly.
- Self-rising flour gives lighter dumplings but you can substitute with all-purpose flour and baking powder.