Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb (1.1 kg) beef chuck, cut into 1.5-inch cubes
- 2 tbsp plain flour, 2 tsp kosher salt, 1 tsp black pepper
- 2 tbsp neutral oil, 1 tbsp unsalted butter
- 2 tbsp tomato paste, 4 garlic cloves (minced)
- 1 cup dry red wine or dark ale, 4 cups (960 ml) beef stock
- 2 tbsp Worcestershire sauce, 1 bay leaf, 4 thyme sprigs
- 3 carrots (about 350 g), 1 small swede/rutabaga (about 500 g), 8 oz (225 g) pearl onions
- Dumplings: 200 g (1.5 cups) self-raising flour, 100 g shredded suet, 1/2 tsp fine salt, 1 tbsp chopped parsley, 150–170 ml cold water
Do This
- 1) Pat beef dry; season with salt and pepper; toss with flour.
- 2) Sear beef in hot oil/butter until browned; remove to a bowl.
- 3) Fry tomato paste and garlic 1 minute; deglaze with wine/ale. Add stock, Worcestershire, herbs, and beef; simmer gently 75 minutes (180–190°F / 82–88°C).
- 4) Add carrots, swede, and pearl onions; simmer 30–35 minutes until nearly tender.
- 5) Mix dumpling dough; form 10–12 balls.
- 6) Drop dumplings onto simmering stew; cover 20 minutes, then uncover 5–10 minutes. Check seasoning and serve.
Why You’ll Love This Recipe
- Deep, savory gravy and meltingly tender beef, balanced by sweet carrots, earthy swede, and mellow pearl onions.
- Cloud-soft suet dumplings steam right on top—no separate pot required.
- Make-ahead friendly: the stew tastes even better the next day.
- Comfort in a bowl, perfect for chilly evenings or relaxed Sunday suppers.
Grocery List
- Produce: Carrots, swede (rutabaga), pearl onions, garlic, fresh thyme, flat-leaf parsley, bay leaf
- Dairy: Unsalted butter (optional for searing)
- Pantry: Beef chuck, plain flour or self-raising flour, shredded beef suet, tomato paste, Worcestershire sauce, beef stock, dry red wine or dark ale, kosher salt, black pepper, neutral oil
Full Ingredients
For the Beef Stew
- 2.5 lb (1.1 kg) beef chuck, cut into 1.5-inch (4 cm) cubes
- 2 tbsp plain (all-purpose) flour
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 2 tbsp neutral oil (such as canola or sunflower)
- 1 tbsp unsalted butter (optional, for richer browning)
- 2 tbsp tomato paste
- 4 garlic cloves, minced
- 1 cup (240 ml) dry red wine or dark ale
- 4 cups (960 ml) beef stock
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 4 fresh thyme sprigs (or 1 tsp dried thyme)
- 3 medium carrots (about 350 g), peeled and cut into chunky 1-inch pieces
- 1 small swede/rutabaga (about 500 g), peeled and cut into 1-inch cubes
- 8 oz (225 g) pearl onions, peeled
- 2 tsp red wine vinegar or malt vinegar (optional, to finish)
- Chopped flat-leaf parsley, for serving
For the Suet Dumplings
- 200 g (about 1.5 cups) self-raising flour
- 100 g (3.5 oz) shredded beef suet
- 1/2 tsp fine salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp finely chopped fresh parsley or chives
- 150–170 ml (2/3–3/4 cup) cold water, as needed
No self-raising flour? Use 200 g plain flour + 2.5 tsp baking powder + 1/4 tsp fine salt, then proceed as written.
Step-by-Step Instructions
Step 1: Prep and season the beef
Pat the beef dry with paper towels. In a large bowl, toss with 1.5 tsp of the kosher salt, the black pepper, and the flour until lightly coated. Dry beef browns better and the flour will help thicken the stew later.
Step 2: Brown the beef deeply
Heat a heavy 5–6 quart Dutch oven over medium-high heat. Add the oil and butter. Working in 2–3 batches, sear the beef until well browned on at least two sides, about 3–4 minutes per batch. Do not crowd the pan. Transfer browned beef to a bowl; leave the flavorful fond in the pot.
Step 3: Build the stew base
Reduce heat to medium. Add tomato paste; cook, stirring, for 60 seconds until darkened. Stir in garlic for 30 seconds. Pour in the wine or ale, scraping up browned bits. Simmer for 2 minutes to reduce slightly. Add beef stock, Worcestershire, bay leaf, thyme, any accumulated beef juices, and the remaining 1/2 tsp salt. Bring to a gentle simmer.
Step 4: Slow simmer until nearly tender
Adjust heat to maintain a very gentle simmer at 180–190°F (82–88°C). Partially cover and cook for 75 minutes, stirring occasionally, until the beef is just tender but not yet falling apart.
Step 5: Add carrots, swede, and pearl onions
Add the carrots, swede, and pearl onions. Continue to simmer gently, partially covered, for 30–35 minutes until the vegetables are tender and the beef is silky. If needed, skim any excess fat from the surface. Taste and adjust seasoning.
Step 6: Mix the suet dumpling dough
While the vegetables cook, combine self-raising flour, suet, salt, pepper, and chopped parsley in a bowl. Stir in 150 ml cold water with a fork until a soft, slightly sticky dough forms; add up to 20 ml more water only if dry. Divide into 10–12 equal pieces and gently roll into balls—handle lightly for cloud-soft dumplings.
Step 7: Steam the dumplings on the stew
Ensure the stew is at a gentle simmer (not boiling hard). Nestle the dumplings onto the surface, leaving a little space between each. Cover tightly with the lid and steam for 20 minutes. Do not lift the lid during this time. Uncover and cook 5–10 minutes more to set the tops while maintaining a gentle simmer.
Step 8: Finish and serve
Discard bay leaf and thyme stems. If you like a brighter finish, stir in 2 tsp vinegar. The gravy should be glossy and lightly thickened; if too thin, remove dumplings to a warm plate and simmer uncovered 5–10 minutes to reduce. Ladle stew into warm bowls, top with dumplings, and scatter with parsley.
Pro Tips
- Dry, floured beef + hot pan = deep browning and richer gravy. Brown in batches to avoid steaming.
- Keep the simmer gentle (180–190°F / 82–88°C). A hard boil can toughen meat and break dumplings.
- Do not peek while dumplings steam for the first 20 minutes; the trapped steam makes them rise and stay fluffy.
- To peel pearl onions easily, blanch 30 seconds in boiling water, shock in cold water, then slip off skins.
- If the stew thickens too much, stir in a splash of hot stock or water to loosen before serving.
Variations
- Ale and mustard: Use dark ale instead of wine and whisk 1 tsp English mustard into the stew at the end for a malty, robust finish.
- Pressure cooker: Cook beef with liquids and herbs on High for 35 minutes; quick-release, add carrots/swede/onions and simmer 12–15 minutes; add dumplings and steam with lid on low for 15–18 minutes.
- Slow cooker: Sear beef and build base in a pan; transfer to slow cooker with stock and herbs, cook 7–8 hours on Low (add veg for last 2 hours); drop dumplings on top for the final 45–60 minutes.
Storage & Make-Ahead
Stew (without dumplings) keeps 4 days refrigerated or 3 months frozen. Dumplings are best fresh; if storing leftovers with dumplings, they’ll soften but remain tasty—reheat gently on the stovetop, covered, over low heat until piping hot (165°F / 74°C). For make-ahead, cook the stew a day in advance, chill, and reheat to a gentle simmer before adding freshly made dumplings. You can mix the dry dumpling ingredients ahead and store airtight for up to 1 month.
Nutrition (per serving)
Approximate: 620 kcal; 44 g protein; 33 g fat; 43 g carbohydrates; 5 g fiber; 7 g sugars; 1090 mg sodium. Values will vary based on brands and exact portions.
