Stew and Dumplings

Well, what can I say about this dinner? Its filling, its hearty, it goes a long way! You can’t beat a good old fashioned stew and dumplings to feed an army like mine.

Items you need

  • Large wooden spoon
  • Large pan with lid
  • Chopping boards and sharp knives
  • Another pan if you’re going to cook the spuds separately. (Optional)
  • A couple of mixing bowls


  • Selection of vegetables. I generally use Swede, carrots, onion, mushroom, peas & sweetcorn. I had no Swede today, so I carried on without it.
  • Either stewing beef (best to cook for several hours or in the slow cooker), or a nice lump of steak, like the one I used, that will be lovely after only an hour or so.
  • Salt and pepper to taste
  • 2 beef oxo & 1 veg oxo
  • Large dash brown sauce
  • Tablespoon of mixed herbs
  • Seasoned plain flour, about 2 tablespoons

For the dumplings

  • 250g self raising flour
  • 125g suet. You can use beef or vegetable
  • Half teaspoon salt.
  • (If you feel like something different you can always add herbs of choice for herby dumplings or grated cheese for cheesy dumplings)

How we will make it

If you’re using stewing beef, it normally comes ready chopped. If not, chop your meat and your vegetables ready.

Coat your beef in the seasoned flour.

Put in about a tablespoon of cooking oil in your pan and heat it before adding the beef to brown it off.

(If you’re using a slow cooker just coat the meat, then add everything into the slow cooker, cook on high for 7-8 hours)

Once the meat is browned add in the vegetable and stir fry for a few minutes before adding your condiments

Give it a stir and stir in enough water to more than cover it.

Pop on the lid and simmer for around an hour.

If you’re using potatoes, you have a couple of options. You can either put them into your stew about 30 minutes before it’s ready, or boil them separately. I like to boil mine separately, simply because once potatoes are overcooked they tend to ‘fall in’ or disintegrate into the liquid, so you need to be careful if cooking them in the stew.

While the stew is cooking and you’ve put your spuds on, it’s time to make the dumplings.

Put the dry ingredients together in a bowl and mix them together.

Slowly add cold water, a little at a time until the dough is soft and pliable.

Place spoonfuls onto the stew, making sure they are well separated.

Put the lid back on and simmer for 20 minutes, turning the dumplings and cooking for another 10 minutes.

Serve. We ended up with mash potato as they ‘fell in’ to the water a bit and weren’t any good as boiled!

This dinner served 6 hungry monsters with leftovers for tomorrow for 2!

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