Exeter Stew with Herb Dumplings
Tender chunks of beef braised in a rich, tangy gravy and crowned with fluffy, golden herb dumplings. A classic Devon comfort dish.
- Prep
- 25 min
- Cook
- 145 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Casserole dish with lid
- •Chopping board
- •Chef's knife
- •Mixing bowl
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 29 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 610 kcal
Instructions
- 1
Heat the oven to 160°C (140°C fan).
- 2
Toss the beef pieces in plain flour with half a teaspoon of salt and black pepper.
- 3
Heat the vegetable oil in a large cast-iron casserole dish over medium-high heat on the hob.
- 4
Brown the beef in batches until deeply caramelised, then transfer to a clean plate.
- 5
Add the onions and carrots to the casserole dish and fry for five minutes until lightly browned.
- 6
Return the beef to the dish and stir in the hot beef stock, cider vinegar, Worcestershire sauce, and thyme.
- 7
Cover with a tight-fitting lid and bake in the oven for two hours until the beef is tender.
- 8
To make dumplings, mix self-raising flour, suet, chopped parsley, savoury, and a pinch of salt in a bowl.
- 9
Stir in five to six tablespoons of cold water until a soft, pliable dough forms.
- 10
Shape the dough into eight equal round dumplings using lightly floured hands.
- 11
Uncover the stew, arrange the dumplings over the surface, and bake uncovered for 25 minutes until golden and puffed.
Chef's tips
Do not crowd the casserole dish when browning the beef, as trapping steam prevents a rich crust from forming. Leaving the lid off during the final bake ensures the dumplings develop a light, golden, crisp top.
Ingredient substitutions
- shredded beef suet → vegetable suet or frozen butter grated coarsely
- cider vinegar → malt vinegar
- fresh savoury → 1 tsp dried mixed herbs
Storage
Keep cooled leftover stew without dumplings in an airtight container in the fridge for up to three days.
Reheating
Reheat stew gently in a saucepan over medium heat with a splash of water until piping hot.
Common mistakes to avoid
- •Overworking the dumpling dough, which makes the dumplings dense and heavy rather than light and fluffy.
- •Failing to brown the beef thoroughly, resulting in a pale stew lacking traditional depth.
Serving suggestions
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