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For Father’s Day I had a choice of what we could have for dinner and I decided on beef stew with dumplings. This is one meal I could eat over and over again and would if I could get away with it.
Normally I like to use the slow cooker to make the beef stew, not only to save me time in the evening but also to batch cook. I set everything up in the morning and then serve it up later in the evening when Skint Mum gets back from work.
However, it’s just as easy to do in the oven.
To cover both scenarios, my recipe below gives instructions for both the slow cooker and oven. Each way will produce the same results which will be a delicious family meal.
Beef stew is one of the top 20 list of food that British families cheat at making. If you haven’t made this from scratch before why not give it a go – you’ll see it tastes so much better!
Budget Beef Stew with Dumplings
Ingredients
Beef Stew
- 400g stewing beef, cut into chunks
- 50g plain flour
- 1tbsp oil
- 4 carrots, chopped
- 2 onions, chopped
- 100g mushrooms, sliced
- 500g small potatoes, cut in half
- 1 beef stock cube, dissolved in 600ml hot water
- 1tbsp tomato puree
- salt and pepper
Dumplings
- 125g self-raising flour
- 50g shredded suet
- pinch of salt and pepper
- 5tbsp cold water
Instructions
In the Slow Cooker
- Coat the beef in the flour until it's all covered.
- Heat the oil in a pan and add the beef, cooking until browned.
- Once browned, remove the beef from the pan and keep it aside.
- Using the same pan, add the carrots, onions and mushrooms, along with 100ml of the beef stock to coat the vegetables in the glaze from the meat juices.
- Cook until the onion starts to soften then add the beef, vegetables, potatoes, remainder of the stock, puree and salt and pepper to the slow cooker and give a small stir.
- Cook on low for 8 hours.
Dumplings
- Mix the flour, suet, salt, pepper and water in a bowl.
- Flour your hands and split the mixture into 4 balls.
- Place on top of the stew, recover and cook for 30 minutes.
In the Oven
- Coat the beef in the flour until it's all covered.
- Heat the oil in an ovenproof dish and add the beef, cooking until browned.
- Once browned, add the carrots, onions and mushrooms, along with 100ml of the beef stock to coat the vegetables in the glaze from the meat juices.
- Cook until the onion starts to soften then add the potatoes, the remainder of the stock, puree and salt and pepper.
- Cover with a lid then cooks in the oven at 180C for 2 ½ hours.
- Make the dumplings as above, add to the stew then cook for 20 minutes.
Notes
We served it up with some cooked frozen peas
Prices are correct at the time of cooking and are based on the supermarket basic label, where they were available. We don’t shop at one supermarket and shop around to get the best bargains.
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