Top 17 Most Shared Beef and Vegetable Stew Recipes

16. Beef and Vegetable Stew with Crusted Onion Dumplings

Ingredients

• 3 lb (1.35 kg) stewing beef or shin of beef, cut into 2 in (5 cm) chunks
• 12 oz (350 g) butter beans, soaked in cold water overnight and drained
• salt and freshly milled black pepper
• 8 oz (225 g) carrots, peeled and cut into 2 in (5 cm) chunks
• 8 oz (225 g) celery, cut into 2 in (5 cm) chunks
• 8 oz (225 g) swede, peeled, cut into ½ in (1 cm) slices, then into chunks
• 6 small onions, weighing about 12 oz (350 g), peeled and left whole
• 4 sprigs fresh thyme
• 2 oz (50 g) plain flour, seasoned with 1½ level teaspoons salt and some freshly milled black pepper
• 1¼ pints (725 ml) premium dry cider, such as Aspall’s Dry Suffolk Cyder
• 1 tablespoon Worcestershire sauce

For the dumplings:

• 1 small onion, peeled, finely chopped, then sautéed in groundnut or other flavourless oil until brown and caramelised, then left to cool
• 8 oz (225 g) self-raising flour
• 1 heaped teaspoon mustard powder
• 4 oz (110 g) shredded suet
• 1 level tablespoon snipped fresh chives
• salt and freshly milled black pepper

Instructions

1. Start off by placing the seasoned flour in a large bowl and dip each 2 in (5 cm) chunk
   of meat into it to get a good coating, then transfer to a plate.
2. Next, toss all the prepared vegetables in the remaining flour, then add all the meat and
   vegetables to the flameproof casserole dish and sprinkle in any remaining flour. Now add the
   thyme, season with salt and pepper, then pour in the cider, plus the Worcestershire sauce and
   butter beans. Put the casserole on the hob and bring it up to a gentle simmer before covering
   with a tight-fitting lid.
3. Place a sheet of foil under the lid to ensure a good seal. After that, place the casserole on the
   middle shelf of the pre-heated oven and cook for 4½ hours.
4. After this time, remove the casserole from the oven, set aside, turn the temperature up to gas
   mark 6, 400°F (200°C) and make the dumplings. Sift the flour, mustard powder and a little salt
   together, then add the suet, snipped chives and caramelised onion, and season with pepper and
   a bit more salt. Now sprinkle 3 tablespoons of cold water over all the ingredients and, using first
   a knife, then your hands, bring it all together to form a soft dough (adding a little more water if
   you need to).
5. Next, divide the dough into 12 portions and roll each one into a little round using the palms of
   your hands. Add them to the casserole so that a part of each one can be seen just above the
   surface of the stew
6. Return the casserole to the top shelf of the oven and cook, without the lid, for a further 25-30
   minutes, until the dumplings are golden brown and crusty.

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