This hearty beef casserole with suet dumplings is a warming, winter stew at its best. The meat is slow-cooked until it is mouth-wateringly tender, while the suet dumplings are light and fluffy and perfect for soaking up all the delicious gravy.
When you grow up in the north of England (as I did), you will know that hearty comfort foods such as stews and casseroles form a big part of the diet. There's nothing more comforting to come home to on a cold winter's evening than a bowl of steaming beef casserole, with fluffy dumplings floating on top.
That's why, even though we are still at the tail end of summer here in the UK, when we had a cold snap the other day, I couldn't resist resurrecting my recipe for beef casserole with suet dumplings.
This is comfort food at its finest. Tender pieces of beef, slow braised until you can cut them with a spoon, cooked in a casserole full of delicious vegetables, swimming in thick gravy and topped with fluffy dumplings. This recipe has my name written right across it. So I made it. And hubby had seconds, which is always a good sign 🙂 .
I have to admit that the dumplings are my favourite part. Soft and fluffy balls of suet pastry, which have soaked up the delicious gravy, but cooked to crispy perfection on top thanks to having been left uncovered in the oven for 10 minutes.
That's my idea of heaven on a plate!
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Ingredients
This recipe will serve at least 4 hungry people and depending on how many vegetables you throw in, will more than likely be sufficient to heat up for lunch the next day!
Let's start with the ingredients for the stew.
- Stewing beef - for this recipe I chose to use shortrib on the bone. You can substitute this with your favourite cut of stewing beef - shin would be a good choice, as would boneless cubes of topside, chuck or flank. If you use bone-in meat don't worry about the amount of room the meat initially takes up in the pan - the bones will be removed half-way through the cooking time.
- Vegetables - you need a good mix of vegetables. I used potatoes, leeks, onions, carrots, swedes, celery and cabbage. You can use whatever vegetables you have available, but you should allow at least one cup of vegetables per person. The cabbage will wilt away to almost nothing during the cooking process, and adds a delicious flavour to the gravy. When making a stew I like to use a mixture of floury and waxy potatoes as the floury potatoes will break down and thicken the gravy naturally.
- Stock - I used beef stock made with stock cubes. If you prefer vegetable or chicken stock that will be fine. You will need 5 to 6 cups of stock; 3 of them will be added at the beginning and the remainder added as the liquid evaporates during cooking.
- Red wine (not pictured) - for a richer gravy you could add half a cup of red wine to the stock but this is totally optional.
- Tomato puree (or tomato paste), Worcestershire sauce and paprika are used for flavouring. If you enjoy the taste of paprika you might like to try this recipe for Hungarian goulash.
- You may also like to season the meat with salt to your own taste.
- Finally you will need 2 tablespoons of sunflower oil to sear the meat before it goes into the stew.
And now for the ingredients for the dumplings.
The quantities in the recipe will make 8 quite large dumplings. To make 4 dumplings, simply halve the recipe.
- Self-raising flour - self-raising flour helps the dumplings swell up and become fluffy. If you only have plain flour you should add one teaspoon of baking powder for each cup (140 grams) of plain flour.
- Beef suet - this is normally sold near the flour (or in the baking aisle) in the supermarket. If you can't find it in the supermarket, suet (affiliate link) is readily available on Amazon. I also use this suet to make my Yorkshire meat and potato pie.
- In addition, you will need cold water for mixing the dumplings and salt for seasoning.
**You can get the exact ingredients quantities for the beef stew and dumplings on the printable recipe card at the end of this post**
Instructions
Preparation
I like to prepare the meat and vegetables before I start cooking:
- If you are using boneless stewing beef, cut it into bite-sized cubes before browning. If your meat is still on the bone you obviously don't have to bother with this step. The bones will be removed halfway through the cooking process, as soon as the meat has softened sufficiently for them to be pulled out.
- Peel and chop the root vegetables and slice the leeks and onions. Shred the cabbage finely.
- Dissolve 3 stock cubes in 2 cups of boiling water in a large measuring jug and stir in the tomato puree, Worcestershire sauce and paprika. If you are using red wine, stir this in then top up with more water until you have 3 cups of stock. If you are not using red wine, simply top up with extra water.
Step 1: Season the meat lightly with salt (if using). Heat oil in a casserole dish and brown the meat on high heat on all sides. You may have to do this in batches, especially if your beef is still on the bone. Remove the meat from the pan to a plate and set it aside.
Step 2: Place the sliced leeks and onions in the same pan (with another splash of oil if necessary) and fry them gently to soften. Stir to pick up any bits left over from browning the meat.
Step 3: Add the meat back to the pan and cover with the potatoes, carrots, swedes, celery and cabbage. Carefully pour in 3 cups of prepared stock. If you look at this picture closely you will see the stock comes halfway up the dish.
Step 4: Cover the pan with a lid and place it in a preheated oven (175C / 350F) for 2 hours.
Step 5: If you used meat on the bone, carefully pull the bones from the meat, and discard them. Use a pair of tongs to help you. If necessary, top up with extra stock - I used 2 cups.
Step 6: Replace the lid, return the casserole to the oven and cook for another 30 minutes.
Make the dumplings
Step 7: Place the flour, suet and salt into a mixing bowl and add most of the water.
Step 8: Using a spatula combine all the ingredients until they form a shaggy ball. Add the extra water only if needed. The texture of the dumpling mixture should be soft and slightly sticky.
Cook the dumplings
Step 9: Remove the casserole from the oven, check the amount of gravy and top up with more stock if necessary. Using a tablespoon, place spoonfuls of the dumpling mixture on top of the casserole. Replace the lid, return the casserole to the oven and cook for 20 minutes.
Step 10: Remove the lid and cook the dumplings, uncovered, for a further 10 minutes until the tops start to brown and crisp. Remove the stew from the oven and serve hot.
Tips for a successful outcome
Here are my top tips to ensure your beef and dumpling stew always turns out perfectly.
- Don't skip the step of browning the meat. Browning the meat seals in the juices and ensures the meat will be tender.
- Once you've added the vegetables to the casserole it may look as though there is too much in the pan, especially if you have used meat still on the bone. Don't worry, the cabbage will disintegrate and the level will sink down as the dish cooks.
- If you have used meat on the bone, remove the bones after 2 hours, or as soon as they can be easily pulled away from the meat. This will make more room in the casserole dish.
- Do remember to keep topping up the casserole with extra stock as the liquid evaporates. I started with three cups of stock and added 2 more at the 2 hour mark. I also added an extra cup of stock before adding the dumplings. If you need the extra stock, make it with a stock cube dissolved in one cup of boiling water.
- You may think this is a lot of stock, but it does evaporate in the oven, and the dumplings also absorb some stock as they are cooking so you will need quite a lot.
- When mixing the dumplings do not add all the water in the beginning. You will need just enough water to bind the ingredients. There should be no visible flour in the bowl once the dumplings have been mixed. Depending on the strength of the flour you used you may even find you need an extra tablespoon of water.
- You will find that once mixed, there are pieces of suet in the flour. This is perfectly normal, and to be expected. The suet will melt as the dumplings cook, leaving them light and fluffy.
- Use a tablespoon to help place the dumplings on top of the stew. There is no need to form smooth balls of dough. The little bits that stick out will turn crispy and tasty in the oven.
- When you brown the dumplings, without the lid, keep your eye on them so they do not burn. They should be golden and slightly crispy on top and soft and fluffy inside.
What to serve with beef and dumpling stew
To be perfectly honest, this beef casserole is a meal in itself. There are plenty of vegetables in the stew and combined with the dumplings you probably won't need anything else.
If you want a more substantial meal, however, there's no reason why you couldn't serve a side of steamed vegetables. Green vegetables such as beans or broccoli would go well with the stew.
You could also serve with some crusty bread rolls to soak up the delicious gravy.
Variations
You can swap out the vegetables with your own vegetables of choice. I prefer using root vegetables because they hold up well to the long cooking time. Parsnips would make a nice addition.
For a more spicy taste, why not add a chopped capsicum or bell pepper?
Add a few cloves of minced garlic or make a spicy version by adding a teaspoon of dried chilli flakes.
If you prefer herby dumplings, add one or two spoons of Italian herbs to the mix.
Equipment
I recommend making this dish in a heavy cast iron casserole dish or at the very least, in a casserole with a tightly-fitting lid. A tightly fitting lid will help to prevent the liquid from evaporating during cooking.
My casserole dish can be used on the hob so I used it for browning the meat and onions. You could do this in a frying pan instead and then transfer them to your casserole.
You will also need a mixing bowl and a spatula for mixing the dumplings, and a sharp knife and chopping board for preparing the vegetables.
Storage
The stew freezes well and once cooled you can transfer the stew to a suitable freezer container and freeze it for up to three months. Allow the stew to defrost in the refrigerator before warming it in a saucepan on the stove.
I wouldn't recommend freezing the dumplings. They are better eaten freshly made.
Leftovers (both stew and dumplings) can be stored in a covered container in the refrigerator for up to 3 days.
FAQ
This stew should not need thickening. The gravy thickens naturally from some of the potatoes that break down, and also from the dumplings. If you find it does need thickening, make a slurry with a tablespoon of cornflour and 3 tablespoons of cold water and stir this into the stew on moderate heat until the desired consistency is reached. You may not need all the cornflour mixture.
Beef suet comes from the fat surrounding a cow's kidneys. Processed suet (such as the Atora used in this recipe) contains at least 85% fat and is enriched with wheat flour (with added calcium, iron, niacin and thiamin).
Suet is used extensively in both sweet and savoury dishes such as jam roly poly and steak and kidney pudding.
Save for later
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Related recipes
Visit my beef recipes page for other meals using beef. Here are a few you might enjoy:
📋The recipe
Hearty beef casserole with suet dumplings
(Click the stars to rate this recipe)
Equipment
- Large casserole dish with lid OR
- Frying Pan
- Chopping Board
- Sharp Knife
- Small mixing bowl
- Spatula
Ingredients
Stew
- 2 pounds / 900 grams bone-in beef short rib (if using boneless meat then 1 pound or 450 grams)
- 1 pound / 450 grams potatoes peeled and cubed
- 1 large leek washed and sliced
- 1 large onion peeled, quartered and separated into petals
- 2 medium carrots peeled and sliced
- ½ small swede/rutabaga peeled and cubed
- 2 stalks celery washed and sliced
- ½ small white cabbage thinly sliced.
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato puree/tomato paste
- ½ cup / 120 ml red wine optional
- 5 - 6 cups beef stock make with stock cubes
- 2 tablespoons sunflower oil for browning meat and onions
Dumplings
- 1½ cup / 210 grams self-raising flour
- ¾ cup / 100 grams Atora beef suet
- 1 teaspoon baking powder (only if using plain flour)
- ½ teaspoon salt
- ½ cup water (approximately)
Instructions
Preparation
- If you are using boneless stewing beef, cut it into bite-sized cubes before browning. If your meat is still on the bone you obviously don't have to bother with this step. The bones will be removed half-way through the cooking process, as soon as the meat has softened sufficiently for them to be pulled out.
- Prepare the vegetables - see ingredient list for details
- Dissolve 3 stock cubes in 2 cups of boiling water in a large measuring jug and stir in the tomato puree, Worcestershire sauce and paprika. If you are using red wine, stir this in then top up with more water until you have 3 cups of stock. If you are not using red wine, simply top up with extra water.1 teaspoon paprika, 3 tablespoons Worcestershire sauce, 2 tablespoons tomato puree/tomato paste, ½ cup / 120 ml red wine
Make the stew
- Preheat the oven to 175°C / 350°F
- Season the meat lightly with salt (if using). Heat oil in a casserole dish and brown the meat on high heat on all sides. You may have to do this in batches, especially if your beef is still on the bone. Remove the meat from the pan to a plate and set it aside.2 pounds / 900 grams bone-in beef short rib, 1 teaspoon salt, 2 tablespoons sunflower oil
- Place the sliced leeks and onions in the same pan (with another splash of oil if necessary) and fry them gently to soften. Stir to pick up any bits left over from browning the meat.1 large leek, 1 large onion
- Add the meat back to the pan (with the onions) and cover with the potatoes, carrots, swedes, celery and cabbage. Carefully pour in 3 cups of prepared stock. The stock should come half-way up the dish depending on the depth.1 pound / 450 grams potatoes, 2 medium carrots, ½ small swede/rutabaga, 2 stalks celery, ½ small white cabbage
- Cover the pan with a lid and place it in a preheated oven (175C / 350F) for 2 hours.
- If you used meat on the bone, carefully pull the bones from the meat, and discard them. Use a pair of tongs to help you. If necessary, top up with extra stock - I used 2 cups.
- Replace the lid, return the casserole to the oven and cook for another 30 minutes.
Make the dumplings
- Place the flour, suet and salt into a mixing bowl and add most of the water1½ cup / 210 grams self-raising flour, ¾ cup / 100 grams Atora beef suet, 1 teaspoon baking powder (only if using plain flour), ½ teaspoon salt, ½ cup water (approximately)
- Using a spatula combine all the ingredients until they form a shaggy ball. Add the extra water only if needed. The texture of the dumpling mixture should be soft and slightly sticky.
- Remove the casserole from the oven and check the amount of gravy. Top up with more stock if necessary. Using a tablespoon, place spoonfuls of the dumpling mixture on top of the casserole. Replace the lid, return the casserole to the oven and cook for 20 minutes.
- Remove the lid and cook the dumplings, uncovered, for a further 10 minutes until the tops start to brown and crisp.
- Remove from the oven and serve hot
Notes
- Don't skip the step of browning the meat. Browning the meat seals in the juices and ensures the meat will be tender.
- Once you've added the vegetables to the casserole it may look as though there is too much in the pan, especially if you have used meat still on the bone. Don't worry, the cabbage will disintegrate and the level will sink down as the dish cooks.
- If you have used meat on the bone, remove the bones after 2 hours, or as soon as they can be easily pulled away from the meat. This will make more room in the casserole dish.
- Do remember to keep topping up the casserole with extra stock as the liquid evaporates. I started with three cups of stock and added 2 more at the 2 hour mark. I also added an extra cup of stock before adding the dumplings. If you need the extra stock, make it with a stock cube dissolved in one cup of boiling water.
- You may think this is a lot of stock, but it does evaporate in the oven, and the dumplings also absorb some stock as they are cooking so you will need quite a lot.
- When mixing the dumplings do not add all the water in the beginning. You will need just enough water to bind the ingredients. There should be no visible flour in the bowl once the dumplings have been mixed. Depending on the strength of the flour you used you may even find you need an extra tablespoon of water.
- You will find that once mixed, there are pieces of suet in the flour. This is perfectly normal, and to be expected. The suet will melt as the dumplings cook, leaving them light and fluffy.
- Use a tablespoon to help place the dumplings on top of the stew. There is no need to form smooth balls of dough. The little bits that stick out will turn crispy and tasty in the oven.
- When you brown the dumplings, without the lid, keep your eye on them so they do not burn. They should be golden and slightly crispy on top and soft and fluffy inside.
- The stew freezes well and once cooled you can transfer the stew to a suitable freezer container and freeze it for up to three months. Allow the stew to defrost in the refrigerator before warming it in a saucepan on the stove.
- I wouldn't recommend freezing the dumplings. They are better eaten freshly made.
- Leftovers (both stew and dumplings) can be stored in a covered container in the refrigerator for up to 3 days.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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