Beef Stew and Dumplings

Prep Time


Cook Time

3 hours




750750 g chuck steak, diced

5050 g Country Range Plain Flour

5050 g Country Range Tomato Paste

2 2 tsp Country Range Dried Thyme

2 2 tsp Country Range Dried Rosemary

1 ½1 ½ ltrs Country Range Beef Bouillon (made up)

1 1 large carrot, peeled and diced

8 8 medium shallots, peeled

500500 ml red wine

7575 g Country Range Suet Pastry Mix

7575 g Country Range Plain Flour

cold water to bind

splash of olive oil

Multiply by
  • 1Pre-heat the oven to 170°C/325°F/Gas Mark 5.
  • 2Place a splash of olive oil into a a hot pan, add the steak and seal until golden brown. Remove the meat and place into an ovenproof dish.
  • 3Place the pan back onto the heat with the juices and add the flour to form a roux. Cook for 3-4 minutes then add the tomato paste. Cook for a further 3-4 minutes then add the stock, wine and herbs and bring to the boil. Simmer for 10 minutes.
  • 4Pour the sauce over the meat, add the shallots and diced carrot, season then cover with a lid and place into the oven for 2 1/2 hours.
  • 5For the dumplings, mix the flour and suet mix with a little water to a sticky dough. Cover and leave to one side.
  • 6Remove the stew from the oven. Roll the dumplings into medium-sized balls and place on top of the stew. Place the dish back into the oven for a further 30 minutes then remove and serve.