Beef Stew and Dumplings Recipe - With Wine Match

A hearty rich stew calls for a medium bodied, savoury red, rather than very rich, full bodied styles. Try Bordeaux for lighter, elegant styles.
Ingredients
800G SHIN OF BEEF/ STEWING STEAK

2 TBSP FLOUR, SEASONED WITH SALT AND PEPPER

BEEF DRIPPING, BUTTER OR OIL

2 ONIONS, SLICED

300ML BEEF STOCK

1 BAY LEAF

2 CARROTS, PEELED AND CUT INTO CHUNKY SLICES

2 SMALL TURNIPS, PEELED AND CUT INTO CHUNKS

300ML STOUT OR RED WINE
FOR THE DUMPLINGS:

100G PLAIN FLOUR

1 TSP BAKING POWDER

50G SUET

SMALL BUNCH OF CHIVES AND PARSLEY, FINELY CHOPPED

Recipe Method

1. Trim the beef of any outer sinew and cut into large chunks. Toss with the seasoned flour to coat. Heat a heavy-bottomed casserole dish or pan on a medium flame and add some fat – dripping/butter/oil. Brown the meat in batches then transfer to a bowl.


2. Once all the meat is browned, add some more fat to the pan and cook the onions until soft and golden. Add them to the beef bowl and then pour in a little stock and scrape the bottom of the pan to deglaze it. Add the beef and onions, the rest of the stock and the stout or wine, season, and add the herbs. Bring to the boil, then partially cover, turn down the heat, and simmer for two hours.


3. Add the carrots and turnips, and simmer for about another hour, until the meat is tender enough to cut with a spoon.


4. This can also be done in a slow cooker – add all ingredients and cook on high for approx. 2 hours, or low for approx. 4-6 hours.


5. Leave to cool, overnight if possible, and then lift the solidified fat off the top and bring to a simmer.


5. Mix the dumpling ingredients together in a mixing bowl, and add sufficient water to form a soft dough. Form into balls using your hands. Place on top of the simmering stew, cover and simmer gently for a further 20 minutes then serve immediately.



Wine Match

Our Beef Stew and Dumplings recipe would pair well with a medium bodied red, such as an elegant Bordeaux wine.


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