Beef and Carrot Stew with Herb Dumplings

A slow-simmered beef stew with sweet carrots, topped with light herby dumplings for a hearty dinner.

SHOPPING LIST

• braising beef600g
• plain flour3 tbsp
• vegetable oil2 tbsp
• onion2
• carrot4
• beef stock cube2
• tomato puree1 tbsp
• dried thyme1 tsp
• bay leaf2
• self-raising flour200g
• suet100g
• mixed dried herbs1 tsp
• water600ml
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Toss beef cubes in plain flour and season with salt and pepper.
2. 2Brown beef in hot oil in a large casserole pot, working in batches, then set aside.
3. 3Fry chopped onions and sliced carrots for 5 minutes until softened.
4. 4Stir in tomato puree, crumbled stock cubes, thyme, bay leaves, and water.
5. 5Return beef to the pot, bring to a simmer, cover and cook gently for 1 hour 30 minutes until beef is tender.
6. 6Mix self-raising flour, suet, mixed herbs, and a pinch of salt with cold water to form a soft dough.
7. 7Roll dough into 8 small balls and place on top of the stew.
8. 8Cover and cook for a further 20 minutes until dumplings are puffed and cooked through.
9. 9Serve hot straight from the pot.

Price this at your supermarkets Beanie compares real prices and fills the basket for you Share this recipe