Traditional British Beef Stew and Suet Dumplings
A hearty British beef stew featuring tender meat and vegetables, topped with classic suet dumplings, perfect for a warming winter meal.
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Instructions
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Preheat the oven to 350 F (175 C).
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Coat steak pieces thoroughly in flour.
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Heat half the oil in a large frying pan, then brown half the floured steak. Transfer browned steak to a Dutch oven or casserole dish. Repeat with remaining oil and steak.
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Increase heat in the frying pan, add brandy, and deglaze, scraping up bits until it forms a sticky glaze.
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Add onion, leeks, and carrots to the pan, coat with glaze, then transfer to the Dutch oven.
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Add 1/2 pint stock to the pan, bring to a boil while scraping bits, then pour into the casserole.
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Add remaining stock, cover, and simmer for 2 hours in the oven or on the stovetop, adding boiling water as needed to keep meat and vegetables covered.
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While the stew cooks, combine flour, suet, and salt in a bowl. Add 3 tablespoons cold water (more if needed) to form a soft, slightly sticky dough.
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Divide dough into 8-9 pieces and shape into balls.
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After 2 hours, remove the lid from the stew, season to taste, then place dumplings evenly on the surface. Cover and cook for 20 minutes.
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Uncover the stew; cook a few more minutes if dumplings are not fully risen.
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Serve hot.