Braising Steak Stew with Dumplings


serves: 4
1 tbsp oil
2 carrots, peeled and chopped
1 onion, chopped
450 g diced braising steak
1 tbsp plain flour (All purpose)
thyme sprig
salt and freshly ground black pepper
1 beef stock cube made up with 2 cups (500 ml) boiling water
50 g vegetable suet
1 cup (100 g) 4 oz self raising (self rising) flour
chopped parsley to garnish


1. Heat the oil in a large saucepan, brown the carrots and onion, stir in the diced braising steak, brown well then stir in the flour.

2. Add a bay leaf and thyme sprig along with the beef stock.

3. Cover and simmer for 1 hour.

4. Meanwhile make a dough with the suet, flour and a little water.

5. Form into 8 dumplings.

6. Remove cover from the steak, pop the dumplings on the top and simmer for a further 30 minutes.

7. Serve immediately garnished with parsley.

What did you think?

38 people have helped to review this recipe. Thankyou!

Braising steak stew
posted by TH @ 08:04AM, 5/26/07
Nice, but why no potatoes?
Re: potatoes
posted by Tigara @ 07:56AM, 6/24/07
There is no need for potatoes due to the dumplings.
Loved it...
posted by Martina @ 02:55PM, 10/27/07
Made mine with potatoes and kidneys added also. Delicious!!!
posted by anne @ 08:53AM, 11/04/07
Poatatoes thickens the gravy and you need sweed in it to, cut little chunks or the sweetness of the gravy and big chunks for the satisfying taste of vegeatble.
Braising Steak with Dumplings
posted by Roy R. Collins @ 12:19PM, 9/24/08
I followed your instructions: chopped the braising steak, cut a new potatoe into small pieces, half of onion diced, 6 fresh mushrooms sliced into small
pieces, half a cup of peas, one and half oxo's. All went into a copper bottom pot.
The Dumpling was made with 100g self raising flour and 50g of Atoria suet. Mix this mixture with 5 spoonfulls of cold water until the the dough is firm, place into the pot and seamer for 30 minutes.
Braising steak with dumplings
posted by steven w @ 01:42PM, 4/02/09
You don't need anything in it but steak, onions and carrots... the good old traditional way with a half a cup of wine to the stock and some dried thyme to the dumpling mix. Forget the clever additions... plain and simple, thats what Gordon Ramsey lives by and he's not done too bad. (He has a little hint when cooking anything to do with beef/steak... red meats always add red wine, white meat and fish add white wine--and that goes for pasta dishes too.)
Brasing steak with dumplings
posted by margaret - glasgow @ 02:07PM, 12/28/10
This recipe is just great the way it is. I dont like wine added to anything so thats a no no for me.I was looking for a recipe thats easy and good and thats what i got. Brill.
Added extras
posted by mary @ 02:10PM, 3/14/11
Have u tried adding some 2 tbspns tomato puree and 1tbspn dark muscavado sugar to the beef stock also if u cover the meat in plain flour before browning it keeps the meat nice and tender this will thicken the sauce whilst cooking on slow
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