Beef Stew with Mushroom and Herb Dumplings


  • 900g (2lb) lean Scotch Beef stewing steak, cut into 1.25cm (1/2 ") cubes
  • 15ml (1tbsp) olive oil
  • 1 onion, peeled and chopped
  • 1 stick celery, chopped
  • 150g (6oz) button mushrooms
  • 1 clove garlic, crushed
  • 30ml (2tbsp) tomato puree
  • 15ml (1tbsp) balsamic vinegar
  • 150ml (1/4 pt) red wine
  • 500ml (1pt) beef stock
  • 1 sprig fresh thyme
  • 150g (6oz) button onions, peeled
  • Dumplings
  • 250g (10oz) self raising flour
  • 100g (4oz) suet
  • 45ml (3tbsp) fresh parsley, chopped
  • 15ml (1tbsp) fresh thyme, chopped
  • 50g (2oz) fresh mushrooms, finely chopped or dried mushrooms soaked in warm water for 20 minutes
  • 250ml (1/2 pt) cold milk

Cooking Method

  1. Heat the oil in a pan and seal the beef. Add the chopped onion, celery, mushrooms and cook for 2-3 minutes. Add the crushed garlic, tomato puree, vinegar and red wine.
  2. Reduce, then add the beef stock, thyme and button onions and simmer on a low heat for 1.5 - 2 hours. Or place in a casserole dish and cook at Gas mark 4, 180C, 350F.
  3. Mushroom Dumplings: Sift the flour, add the suet, parsley and thyme. Add mushrooms and milk to flour mixture and mix to a soft dough, taking care not to over mix. Flour your hands and form the mixture into thumb sized dumplings. Drop them into simmering casserole and cook, uncovered for 10 - 12 minutes.

Butcher's Tips

Serving Suggestion
Serve with whole baby carrots.