Beef Stew with Creamy Mashed Potatoes and Dumplings

Beef Stew with Creamy Mashed Potatoes and Dumplings


  • Supermarket package of beef cubes
  • 3 medium onions
  • 1 swede
  • Parsnips in a bag
  • Carrots in a pack
  • 3 garlic cloves
  • 3 tbsp unbleached flour
  • Purée of tomatoes
  • Two oxo cubes
  • Frying oil
  • Potatoes in a bag
  • Salt, white pepper, and buttermilk
  • 12 ounces self-rising flour
  • 6 ounces suet
  • 2 tablespoons salt
  • A lot of black pepper
  • Water to bind


  1. Roll the beef in flour until completely covered.
  2. Sear the meat in hot oil until it is a darker brown color.
  3. Cook until the chopped onion and garlic are transparent.
  4. Fill the pot halfway with boiling water, leaving room for the veggies to be added.
  5. Crumble in the oxo cubes.
  6. Swede, carrots, and parsnips, peeled and sliced, should be added to the pan.
  7. Season with salt and pepper to taste after adding tomato purée.
  8. Cook for 4 hours on the stovetop with the lid on top.

To make the dumplings, follow these steps:

  1. In a mixing dish, combine all of the dry ingredients.
  2. Add cold water until all of the ingredients are combined.
  3. Roll into a ball and wrap in cling film, refrigerating until needed.
  4. When ready to use, divide the dumpling dough into 8 pieces and roll each into a ball.
  5. Add the dumplings to the stew mixture gently and spoon some of the liquids over them. Replace the pan’s lid.
  6. Cook for another 40 minutes, or until a knife inserted into the center of the dumpling comes out clean.

To make the creamy mash:

  1. Boil potatoes in salted water until they are tender.
  2. After draining the water, add the butter, milk, and white pepper. Mash until no lumps remain.

Enjoy the beef stew, dumplings, and creamy mashed potatoes on a platter or dish!

This amount can feed a large family or be frozen in separate containers for later use.


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