Recipe
Hearty Beef Stew with Herb Dumplings
Tender beef, root vegetables and a rich stock come together beneath light herb dumplings in this warming one-pot stew, with a practical oven finish that makes it ideal for a relaxed Sunday supper.
Ingredients
Method
30 mins prep135 mins cook165 mins total
Heat the oven to 180C/160C fan/gas 4. Warm 1 tablespoon of the oil in a large ovenproof casserole over a medium-high heat. Brown the beef in batches, adding the remaining oil if needed, then transfer it to a plate.
Lower the heat and cook the onion, celery and diced carrot for 6–8 minutes until softened. Add the garlic and tomato purée and cook for 1 minute, then stir in the balsamic vinegar.
Return the beef to the casserole and pour in the hot beef stock. Bring to a simmer, season with salt and pepper, cover and cook in the oven for 1 hour.
Stir in the parsnips and butternut squash, cover again and cook for 30 minutes, until the beef and vegetables are tender.
For the dumplings, mix the self-raising flour, half the parsley, thyme, salt and pepper in a bowl. Stir in the water and form a soft dough without overworking it. Divide into 8 pieces and shape into balls.
Arrange the dumplings over the stew, cover and return to the oven for 15 minutes. Uncover and cook for a further 10–15 minutes until the dumplings are puffed and cooked through.
Scatter with the remaining parsley, taste the gravy for seasoning and serve while hot.
Notes
Keep the stew at a gentle simmer rather than a hard boil so the beef softens without the sauce reducing too quickly. Mix the dumpling dough only until it comes together; overworking it will make the dumplings dense.
About this recipe
This hearty beef stew is built for slow, comforting cooking: braising steak is browned first, then simmered with onion, celery, carrot, tomato purée and balsamic vinegar until the gravy is deep and savoury. Parsnip and butternut squash add sweetness and substance without making the dish heavy.
Self-raising flour makes a simple dough for soft herb dumplings, which cook directly on top of the stew during the final stage. Keep the lid on while they steam, then uncover briefly so their tops dry slightly while the beef stays tender underneath.
