Antrim Farmhouse Beef Stew with Dumplings
Tender beef and hearty root vegetables simmered in a rich savoury gravy, topped with fluffy herb-flecked suet dumplings.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •large heavy-based casserole dish
- •chopping board
- •chef's knife
- •mixing bowl
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 34 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 46 g
- calories
- 680 kcal
Instructions
- 1
Heat 1 tablespoon of oil in a large casserole dish over medium-high heat on the hob.
- 2
Season the beef with salt and black pepper, then brown in batches until nicely coloured on all sides.
- 3
Transfer the browned beef to a clean plate and set aside.
- 4
Add the remaining oil, onions, carrots, and swede to the dish and cook for 5 minutes until starting to soften.
- 5
Stir in the plain flour and cook for 1 minute to coat the vegetables.
- 6
Return the beef to the dish, then pour in the hot beef stock, thyme, and Worcestershire sauce.
- 7
Bring to a gentle simmer, cover with a tight-fitting lid, and cook on low heat for 90 minutes until the beef is tender.
- 8
In a bowl, mix the self-raising flour, suet, parsley, a pinch of salt, and 5 to 6 tablespoons of cold water into a soft dough.
- 9
Divide the dough into 8 balls and gently place them on top of the simmering stew.
- 10
Cover tightly with the lid and simmer undisturbed for 20 minutes until the dumplings are puffed and cooked through.
Chef's tips
Do not lift the lid while the dumplings are simmering, as the trapped steam is crucial for keeping them light and fluffy. Brown the beef in small batches so the meat caramelises properly rather than steaming in the pan.
Ingredient substitutions
- shredded beef suet → vegetable suet or cold grated butter
- swede → parsnips or extra carrots
- braising beef → beef shin or chuck steak
Storage
Cool completely and store in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a covered saucepan over medium-low heat on the hob until piping hot throughout, adding a splash of water if needed.
Common mistakes to avoid
- •Lifting the lid frequently while dumplings cook, which releases steam and turns them dense.
- •Overworking the dumpling dough, which makes the dumplings heavy instead of pillowy.
- •Crowding the casserole dish when browning the beef, preventing proper caramelisation.
Serving suggestions
Cooked Antrim Farmhouse Beef Stew with Dumplings?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from County Antrim and the Causeway Coast
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
