25min is all you need to make this hearty beef stew and dumplings recipe

Name: 25min is all you need to make this hearty beef stew and dumplings recipe
Prep time: 25 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. vegetable oil; 1 onion, roughly chopped; 1 .2kg braising steak, cut into roughly 4cm chunks; plain flour, to dust; 2 medium parsnips, cut into 2.5cm pieces; 2 medium carrots, cut into 2.5cm pieces; 1 large leek, cut into 1cm slices; 3 tbsp. tomato purée; 200 mL red wine; 600 mL beef stock; 3 fresh rosemary sprigs; 125 g self-raising flour; 60 g suet; 1 tbsp. dried parsley

There's no need to brown the meat first with this recipe, so it couldn't be simpler.

By The Good Housekeeping Cookery TeamUpdated: 25 April 2025

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Every home cook should have a classic beef stew recipe in their repertoire, and this dish, topped with light suet dumplings is our best version yet. It's highly addictive and you will make it over and over during the colder months.

Serve with buttered seasonal greens and we guarantee there will be clean plates all round.

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Yields:

6 serving(s)

Prep Time:

25 mins

Cook Time:

3 hrs 15 mins

Total Time:

3 hrs 40 mins

Cal/Serv:

526

Ingredients

For the stew

2 Tbsp.
vegetable oil
1
onion, roughly chopped
1
.2kg braising steak, cut into roughly 4cm chunks
plain flour, to dust
2
medium parsnips, cut into 2.5cm pieces
2
medium carrots, cut into 2.5cm pieces
1
large leek, cut into 1cm slices
3 Tbsp.
tomato purée
200 ml
red wine
600 ml
beef stock
3
fresh rosemary sprigs

For the dumplings

125 g
self-raising flour
60 g
suet
1 Tbsp.
dried parsley

Directions

1. Step 1
  Preheat oven to 160°C (140°C fan) mark 3. Heat the oil in a medium-large casserole (that has a tight-fitting lid) and gently fry the onion for 5min until softened.
2. Step 2
  Meanwhile, dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the onion pan along with the vegetables, the tomato purée, wine, stock, rosemary and some seasoning (the meat and veg should just be covered with liquid, if not top up with more stock or water). Turn up the heat, bring to the boil, cover and put into the oven. Cook until the beef is tender - about 3hr.
3. Step 3
  30min before the beef is due to be ready, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml cold water and stir to make a soft (and slightly sticky) dough.
4. Step 4
  Carefully take the casserole out of the oven, remove the lid and discard the rosemary sprigs. Check the seasoning of the stew. Pinch off walnut-sized pieces of the dumpling dough, gently roll into a ball and place on top of the stew, spacing apart. Return to the oven (without a lid) for the final 30min of cooking (or until the dumplings are lightly golden). Check the seasoning and serve with mashed potatoes, if you like.

GH TIPS:

There's no need to brown the beef in advance, making it a hands-off meal with maximum results. If you'd like to brown the meat, you can do so beforehand.

Don't want to use beef? Feel free to swap with another cut like lamb or pork if you'd prefer.

Not keen on dumplings on top? You could add thin slices of potato and cook until they are golden and crisp.

Freeze ahead: Prepare to end of step 2, then allow to cool completely. Transfer to an airtight container and freeze for up to a month. To serve, defrost overnight in the fridge. Empty back into the casserole and bring to the boil on the hob. Meanwhile make the dumpling mixture. Top the stew with the dumplings and put into an oven preheated to 160°C fan (140°C fan) mark 3 for 30min (or until the dumplings are lightly golden).