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Beef stew and dumplings

Slow-cooked chunks of beef with root vegetables in a rich ale gravy, topped with fluffy suet dumplings.

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Fluffy suet dumplings sitting on a rich meat and carrot stew in a cast-iron casserole pot
Photo: Conall, CC BY 2.0 · All photo credits
Prep
30 mins
Cook
3 hrs
Total
3 hrs 30 mins
Serves
6
Difficulty
Easy
Cost
Moderate

Recipe: Beef stew and dumplings

Beef stew and dumplings

Ingredients

For the stew

  • 1kg braising or stewing beef, such as chuck or shin, cut into 4cm chunks
  • 3 tbsp plain flour
  • 3 tbsp sunflower oil
  • 2 onions, chopped
  • 3 carrots, cut into chunks
  • 2 celery sticks, sliced
  • 300g swede or parsnip, cut into chunks
  • 2 tbsp tomato purée
  • 500ml ale or stout, contains gluten; or more stock
  • 500ml beef stock, check label for gluten
  • 1 tbsp Worcestershire sauce, contains fish
  • 2 bay leaves
  • 3 fresh thyme sprigs
  • salt and black pepper, to taste

For the dumplings

  • 200g self-raising flour
  • 100g shredded suet, beef or vegetable
  • 2 tbsp chopped parsley
  • salt and pepper, pinch
  • 150ml cold water, approximately

Kitchen kit

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Method

  1. Step 1: Brown the beef

    Heat the oven to 160°C / 140°C fan / gas 3. Toss the beef in the flour with some seasoning. Heat 2 tbsp oil in a casserole and brown the meat in batches over a high heat, adding more oil as needed. Set aside.

  2. Step 2: Cook the vegetables

    Reduce the heat, add the onions, carrots, celery and swede to the casserole and cook for 8–10 minutes until starting to colour. Stir in the tomato purée and any remaining flour.

  3. Step 3: Braise

    Pour in the ale, scraping up the browned bits, then add the stock, Worcestershire sauce, bay and thyme. Return the beef with its juices, bring to a simmer, cover and transfer to the oven for 2 hours, until the beef is nearly tender.

  4. Step 4: Make the dumplings

    Mix the flour, suet, parsley and seasoning in a bowl. Add enough cold water to make a soft, slightly sticky dough. With floured hands, shape into 12 small balls.

  5. Step 5: Finish

    Take the casserole out, season the stew and sit the dumplings on top, leaving space between them. Return to the oven, uncovered, for 30–40 minutes until the dumplings are puffed and golden and the beef is falling apart.

Tips

  • Don't rush the browning – colour on the meat means flavour in the gravy.
  • Leave the lid off for the dumplings so they crisp on top; cover if you prefer them soft and steamed.

Storing & reheating

Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.

Freezing

Freeze the stew (without dumplings) for up to 3 months. Defrost overnight in the fridge, reheat until bubbling and add freshly made dumplings.

Variations

  • Slow cooker: brown everything, then cook on low for 8 hours; add dumplings for the last 45 minutes on high with the lid on.
  • Use red wine instead of ale.

Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.

From feeed.co.uk/recipes/beef-stew-and-dumplings/ · Checked 17 October 2026

Questions people ask

Which cut of beef is best for stew?

Collagen-rich cuts such as chuck, shin or braising steak become meltingly tender with slow cooking.

Can I make the dumplings vegetarian?

Use vegetable suet – though the stew itself is not vegetarian.

Sources & inspiration

Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:

Find more: More beef recipes Weekend Batch cooking Family Winter comfort food one pot slow cook stew

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