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Beef Stew And Dumpings

Published Wednesday, 11 January, 2017 by Lee

A Perfect Stew That Wins Everytime / Serves: 4 / Nutritional info: Vegetarians can make this too by doing everything the same apart from adding meat and using vegetarian gravy instead.


  • 1kg Braised Stewing Steak (Pre-Chopped)
  • 1 Red Onion
  • 3 Carrots
  • 2 Potatoes
  • 2 Leeks
  • 1 Swede
  • Gravy Granules
  • Deep Stewing Pot
  • Casserole Vegetable Mix
  • Beef Casserole Sauce
  • Fresh Bread
  • French Stick
  • 2 Spring Onion
  • Sprinkles of Herbes De Provence


 Please note that I prefer to use a deep casserole pot with a lid as this allows the ingredients be stirred easily without mess or spillage and the number of ingredients depends on how many your cooking for, this recipe is based on 4 people eating 

You should start by slicing or cutting any thick or chunky pieces of braising steak into smaller pieces but not to small as the meat will shrink into nothing when it's cooking.

Once the meat is prepared, place a frying pan on a medium heat on the cooker then add 2 tablespoons of oil, chopped spring onion, salt and pepper and herbes of Provence and allow it to heat before adding the steak to it. If your steak starts to hiss as soon as it touches the pan, the heat is enough but if it doesn't then just increase the heat till it starts sizzling.

Next, whilst keeping an eye on the steak, wash and chop your chosen vegetables (you can add whatever veg you like but the ones I've listed go better) or alternatively, you can buy ready prepared casserole veg bags from your local supermarket, add them into the pot (don't worry about boiling them as they'll cook whilst in the oven).

Once the veg has been prepared and is in the pot, check on the steak and when it's brown with no red remaining, add it to the pot and mix the steak and veg together. Next, using a measuring jug, fill it with 425ml of cold water before adding the casserole mixture to it and stir until no powder remains then pour it onto the meat and veg then boil some water and using the same jug to make some gravy, keep adding and stirring the gravy until it has thickened up and then add that to the casserole till it just covers the ingredients on the top.

Then, preheat the oven on gas mark 6 for 5 minutes, place the lid onto the dish and carefully put it into the oven and leave to cook for 2 hours. It is advisable to check on it every 30-45 minutes and give it a stir again (if it's looking like it's starting to burn, add more gravy).

When the 2 hours is up, take the dish out carefully using oven mitts and make the dumpling mix using a mixing bowl and cold water. Once the dumplings are made, gently put them on top of the casserole and leaving the lid off, put the dish back into the oven for a further 20 minutes.

After a whole 2 hours and 20 minutes, your casserole should be ready to serve and eat, use a plate as bowls take longer for it to cool down and add fresh bread or sliced French stick to dip in the gravy.



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