Beef stew and dumplings

[Blueberryme]

I am looking for a simple beef stew recipe but not tomato-based (like one of Jamie Oliver’s) please.

My late DGM used to make the best beef stew and dumplings and was well known for it in our family, but no one remembers how she made it.

I do remember that there wasn’t a long list of ingredients, it always included carrots and onions, unlike every recipe I’ve found online which have at least 12-15 ingredients. She also seemed to mix it all and pop it in the oven for a few hours - there was no multi-steps like most recipes today.

Maybe I am looking for a needle in a haystack!

The multi steps are because people realised it is a lot nicer when you brown/seal the meat. You use a beef stock for the liquid.

There's a good recipe in the Be-Ro cookbook - you have to buy the book from the Be-Ro website.
I'm not from a family with a dumpling tradition but mine turned out very well.

I throw carrots, parsnips, swede, and onion and potatoes into a slow cooker, fill with hot water, add a beef stock pot. I leave this on low all day.
I then add gravy granules to thicken the gravy. I then make the dumplings using 1 pack of suet with double the self raising flour, add a little salt, some (only a little at a time) water and mix. Make them into balls and add to the stew. Cook for 30 is mins (depending on how big you’ve made the dumplings) .
I’m sure this isn’t as fancy as some make it, but it always works and tastes really nice.

Similar to pp but I don't use a slow cooker: flour and brown meat , add in veg all chopped to similar size. Add beef stock, (plus wine/beer if liked) season, cover and put in a low oven for a few hours, checking every so often. When the meat is falling apart, check seasoning, thicken it needed. Put dumplings on top and put back in the oven, lid on for a bit to let the dumplings steam and cook through then off to help them go crispy on top.

I always add a tablespoonful of Brandston pickle to the stew, gives a lovely flavour.

https://www.bbcgoodfood.com/recipes/beef-vegetable-casserole
this one is super easy- you could definitely leave out the tomato puree. I always add extra carrots

My grandma's stew was beef (slightly fatty if possible), carrots, swede, onions, potatoes. Brown the beef chunks and get the onions started. Then add the carrot, swede, potato and some water, beef stock and salt and pepper and cook on gas 3 or 4 for at least 2 hours. 3-4 is better. Then I just buy dumpling mix and add those 25 mins before serving. Check seasoning before adding dumplings and adjust as needed. If it's too watery then I also add a bit of cornflour mixed with water. If too dry then add a bit of water.

It's my comfort food. Served with a bit of bread and butter. Yum.

I brown the meat, soften onions.

Then put them in the pressure cooker with carrots and stock.

Thicken gravy and then transfer to a dish, put dumplings in and finish in hot oven/grill/airfryer.

I like slightly crunchy dumplings that are soft underneath.

I do brown beef before going in the stew, coated in flour first though tbh I throw the meat in a pan with some oil and sprinkle the flour on top and toss it together works just as well. Chop onions carrots parsnips whatever is going in, add the beef and and enough beef stock (oxo or whatever) to cover. Season/herbs whatever splash of Worcestershire sauce if yo have it. Simmer for a couple of hours or until tender keeping an eye so it doesn’t dry out. I then add a tin of butter beans.

dumplings - 100g sr flour to 50g suet pinch salt pinch baking powder and enough cold water to mix, drop on the stew (work quickly once water added or they go tough) you need the stew bubbling out on the lid and leave for 20-25 minutes.

you can do it all in the oven if you want but that’s not a stew that’s a casserole it is different. Try cooking both ways and you will see for yourself. The dumplings can de done uncovered in the oven, but the crispy on the top not soft, still yummy though.

Add a teaspoon full of wholegrain mustard and a big splash of Worcestershire sauce or Henderson's Relish if you live in Sheffield.

I made a version of this earlier. No bacon, and juat a pack of supermarket beef. I add flour and seasoning straight into pack and shake before frying. No red wine and a.random stout thats been in the fridge for a while. I did add a scoop if Branston pickle.

I added kale once cooked. I'll reheat and add the dumplings then. It was really easy. I think you can even buy precut veg if you want to make it easier.

https://www.instagram.com/reel/DA-kRj4I9_Y/?igsh=MWs4bjR3aGI2YmRsaQ==