Just for two.

Grandma’s Beef Stew and dumplings

Time: 2 hours 30 minutes

Serves 2 Greedy people

View Stew Recipe
View Dumplings Recipe

Here’s a recipe for a classic Beef Stew:

Ingredients

  • 200g diced beef
  • 1 onion, roughly chopped
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • 1-2 carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 800ml beef stock (or use 2 stock cubes if you don’t have red wine stock cubes)
  • Fresh rosemary (1-2 sprigs)
  • Fresh thyme (1-2 sprigs)
  • 1-2 bay leaves
  • Cornflour (combined with water for thickening)
  • 2 tbsp Gravy granules
  • Salt and pepper, to taste
  • Vegetable oil (for browning the meat)
  • Dumplings (optional)

Instructions

  1. Chop the onion into rough pieces.
  2. Heat a tablespoon of vegetable oil in an oven-proof casserole dish over medium heat. Once the oil is hot, add the beef and cook for about 3 minutes (or until browned on all sides) seasoning with salt and pepper.
  3. Add the chopped onion and cook for 2-3 minutes until softened.
  4. Stir in 2 tbsp of tomato paste and 2 tbsp of flour. Cook for 1-2 minutes.
  5. To deglaze, pour in the stock, scraping up any bits stuck to the bottom. Add the rosemary, thyme and bay leaves (using a herb infuser if possible) and bring to a boil. 
  6. Turn the heat down to a gentle simmer. Cook for 45 minutes to 1 hour, allowing the flavours to meld and the beef to become tender. 
  7. While the stew is simmering, peel and chop the carrots and potatoes into chunks. Also, prepare the dumplings.
  8. After the stew has simmered for an hour, add the chopped carrots and potatoes. Stir in some gravy granules to thicken the stew slightly. Let it cook for another 30-45 minutes, until the vegetables are tender.
  9. Once the vegetables are soft, remove the herbs (rosemary, thyme, and bay leaves). To thicken the stew further, mix a little cornflour with water (about 1-2 tbsp) and stir it into the stew. Let it cook for another 5-10 minutes until it reaches your desired consistency.
  10. Place the prepared dumplings on top of the stew. Place the casserole dish in a preheated oven at 180°C (350°F) and bake for 30 minutes, turning the dumplings gently halfway through.

Tips

  • If you don’t have red wine stock cubes, you can substitute with an extra beef stock cube.
  • You can adjust the seasoning throughout cooking to suit your taste, adding more salt, pepper, or herbs as desired.
  • The cornflour thickens the stew quickly, so add it a little at a time and check the consistency.
  • This stew can be cooked in the slow cooker, adjust times accordingly to the slow cooker.

For the Dumplings

Ingredients

  • 4 oz self-raising flour
  • 2 oz margarine (or butter, if preferred)
  • Pinch of salt
  • Freshly ground black pepper (to taste)
  • A little water (about 2-3 tablespoons, or as needed)

Instructions

  1. Cut the margarine into small cubes and in a mixing bowl, rub it into the flour using your fingertips until the mixture resembles breadcrumbs
  2. Slowly add the water a little at a time, mixing gently with your hands or a spoon until the dough comes together. You want it to be soft, but not too sticky. If the dough is too dry, add a little more water.
  3. Once your dough is ready, divide it into 4 equal portions and roll them into balls.
  4. Once the beef stew is cooked and thickened, place the dumplings on top of your stew.
  5. Cook for 30 minutes at 180°C, turning halfway through.