Beef Stew & Dumplings
This hearty stew combines tender chunks of beef and a colorful mix of vegetables in a rich oxtail or mulligatawny soup base. Topped with fluffy dumplings that soak up all the delicious flavors, this comforting dish is perfect for a cozy evening meal. Serve in large bowls with crusty bread for a satisfying and warming experience.
— Constant Cookbook
Ingredients
- 1lb lean frying beef steak, cubed
- 2tbsp groundnut oil (or similar)
- 2 tins of oxtail or muligatawny soup
- Mix (about 500g) of vegetables such as:
- leeks
- carrots
- swede
- parsnip
- peppers
- shallots
- aubergene
- courgettes
- baby potatoes (if you don't like dumplings)
- Dumplings:
- 50g self raising flour
- 25g suet
- water to mix
- Dried mixed herbs
- Salt & pepper
Instructions
- Heat oil in large saucepan, fry beef until browned
- Chop vegetables into similar sized pieces.
- Add root vegetables 1st (swede, carrots, parsnip, onions, potatoes if using). Stir into meat juices & fry for 3-4 mins
- Add remaining vegetables, stir & add oxtail or muligatawny soup. Add saucepan lid & cook for 50 - 60 mins on a low heat
- Meanwhile in a bowl mix all dry ingredients for dumplings. Add water a tablespoon at a time until dry mixture starts to come together & you can mold into small balls (about the size of a egg cup). Add to stew 15 minutes before you want to serve. They will fluff up to about twice their uncooked size. Serve in large bowls with crusty bread to accompany
Yield
Serves 4
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