Gordon Ramsay Beef Stew And Dumplings Recipe

This delicious Beef Stew and Dumplings recipe is the perfect hearty meal for any day. Made with tender beef, flavorful vegetables, and soft, fluffy dumplings, it’s a simple and comforting dish. With easy-to-find ingredients, you can customize it to suit your taste. Ideal for cozy dinners with the family!

Ingredients Needed:

For the Beef Stew:

• 2 tbsp olive oil
• 25g butter
• 750g beef braising steak, chopped into bite-sized pieces
• 2 tbsp plain flour
• 2 garlic cloves, crushed
• 175g baby onions, peeled (or large onions, sliced)
• 150g celery, cut into large chunks
• 150g carrots, cut into large chunks
• 2 leeks, roughly chopped
• 200g swede, cut into large chunks
• 150ml red wine
• 500ml beef stock
• 2 bay leaves
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 3 tbsp chopped fresh flatleaf parsley
• Worcestershire sauce, to taste
• 1 tbsp balsamic vinegar, or to taste
• Salt and freshly ground black pepper (to taste)

For the Dumplings:

• 125g plain flour, plus extra for dusting
• 1 tsp baking powder
• Pinch salt (pinch)
• 60g suet

To Serve:

• Mashed potato (as needed)
• 1 tbsp chopped flatleaf parsley

How To Make Beef Stew And Dumplings Recipe?

1. Preheat the Oven: Preheat your oven to 180°C (350°F) or Gas 4.
2. Brown the Beef: Heat the olive oil and butter in an ovenproof casserole. Add the beef and brown it on all sides.
3. Add Flour and Vegetables: Sprinkle over the flour and cook for another 2-3 minutes. Add the crushed garlic and all the vegetables (onions, celery, carrots, leeks, and swede), frying for 1-2 minutes.
4. Add Liquids and Seasoning: Pour in the red wine and beef stock, then stir in the herbs. Add Worcestershire sauce and balsamic vinegar to taste. Season with salt and freshly ground black pepper.
5. Cook the Stew: Cover with a lid and transfer the casserole to the oven. Cook for about 2 hours, or until the meat is tender.
6. Make the Dumplings: In a bowl, sift the plain flour, baking powder, and salt. Stir in the suet and add enough water to form a thick dough.
7. Shape the Dumplings: With floured hands, roll spoonfuls of the dough into small balls.
8. Add Dumplings to Stew: After 2 hours, remove the lid from the stew and place the dumplings on top. Cover and return to the oven. Cook for another 20 minutes or until the dumplings have puffed up and are tender. (For a golden top, leave the lid off when baking the dumplings.)
9. Serve: Serve the stew and dumplings over mashed potato, garnished with chopped parsley.

Recipe Tips:

• Brown the Beef Well: Brown the beef on all sides for better flavor.
• Use Fresh Herbs: Fresh thyme and parsley will make the stew taste better.
• Cook Slowly: Cook the stew for at least 2 hours to make the beef tender and the flavors rich.
• Don’t Overmix the Dumplings: Mix the dumpling dough just enough to combine the ingredients.
• Season Last: Taste the stew before serving and adjust the seasoning if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the stew, then freeze it in an airtight container for up to 3 months.
• Reheat: Heat the stew in a pot on medium for 10-15 minutes, stirring occasionally until hot.

Nutrition Facts:

• Calories: 468 kcal
• Total Fat: 20g  
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 52g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 16g