Medel

Beef Dumpling Stew

Rich, glossy beef stew with tender root vegetables and silky dumplings that soak up every drop of the deep red wine sauce. This is pure comfort—the kind of dish that fills your kitchen with an irresistible savory aroma and brings everyone to the table.

⏱️170 min

🍽️4 portioner

2.5

🇨🇳 Kinesisk 🇬🇧 Brittisk 🍲 Middag 🥩 Nötkött

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Preheat the oven to 180°C.
2
Heat olive oil and butter in an ovenproof casserole over medium-high heat. Add beef and brown on all sides. Remove and set aside.
3
Sprinkle flour over the remaining fat in the casserole and cook for 2-3 minutes, stirring.
4
Add garlic, onions, celery, carrots, leek, and swede. Cook for 1-2 minutes.
5
Stir in red wine, beef stock, bay leaf, thyme, and parsley. Season with salt and pepper to taste.
6
Return the beef to the casserole, cover with a lid, and transfer to the oven. Cook for 2 hours, or until the meat is tender.
7
While the stew cooks, make the dumplings: sift flour, baking powder, and salt into a bowl. Stir in suet.
8
Add enough water to form a thick dough.
9
With floured hands, roll spoonfuls of dough into balls.
10
After 2 hours, remove the stew from the oven. Place dumpling balls on top of the stew. Cover and return to the oven for 20 minutes, or until the dumplings are swollen and tender. For golden dumplings, leave the lid off during this final cooking.
11
Serve topped with chopped parsley.