Home > Recipes > 30-minute meal recipes > Quick beef stew and dumplings

Quick beef stew and dumplings

Name: Quick beef stew and dumplings
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 tbsp olive oil; 1 tbsp cornflour; 1 tsp ground cinnamon; 600g beef rump or sirloin, trimmed of excess fat and cut into large cubes; 1 onion, sliced; 1 carrot, thinly sliced; 1 celery stick, thinly sliced; 2 fresh rosemary sprigs, roughly torn; 100ml red wine; 500ml beef stock, hot; Grated zest and juice of 1 orange; For the dumplings; 150g self-raising flour; 75g light vegetable suet; ½ tsp salt; Handful chopped fresh parsley

Published: 30 Nov 07
Updated: 18 Mar 24

This traditional beef dish is a hearty stew that is best enjoyed in the cold, winter months. Unlike other slow-cook recipes, you can have it on the table very quickly too.

Easy
December 2007

Test kitchen approved

Serves 4
Ready in 30 minutes

This traditional beef dish is a hearty stew that is best enjoyed in the cold, winter months. Unlike other slow-cook recipes, you can have it on the table very quickly too.

Nutrition: per serving

Calories: 593kcals
Fat: 31.1g (5.2g saturated)
Protein: 40.5g
Carbohydrates: 44.2g (5.9g sugar)
Salt: 1.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp olive oil
1 tbsp cornflour
1 tsp ground cinnamon
600g beef rump or sirloin, trimmed of excess fat and cut into large cubes
1 onion, sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
2 fresh rosemary sprigs, roughly torn
100ml red wine
500ml beef stock, hot
Grated zest and juice of 1 orange

For the dumplings

150g self-raising flour
75g light vegetable suet
½ tsp salt
Handful chopped fresh parsley

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat half the oil in a large frying pan over a high heat. Mix the cornflour, cinnamon and some seasoning on a plate and dust the beef in the seasoned flour. Cook for 2-3 minutes, in batches, until browned all over. Transfer to a plate.
Heat the remaining oil in the pan, add the onion, carrot, celery and rosemary and stir-fry for 2-3 minutes. Add the wine, bubble until reduced by half, then add the stock and bring to the boil. Lower the heat until the stew is simmering, then add the orange zest and juice and the browned meat.
For the dumplings, mix the flour, suet, salt, parsley and enough water in a large mixing bowl to make a soft dough. Roughly shape into 8 balls, dropping them into the stew as you go. Simmer gently for 10 minutes, until they’ve puffed up. Serve hot, with some cooked peas.