The ultimate Hairy Bikers Beef Stew and Dumplings is a true British classic and the perfect one-pot comfort food. This hearty recipe is made with tender, slow-cooked braising beef, a rich gravy flavored with dark ale, and topped with light, fluffy suet dumplings. The result is a deeply savory and satisfying meal, packed with root vegetables and robust flavor. As the perfect centerpiece for a Sunday family lunch or a cozy dinner on a chilly evening, this recipe serves six and is guaranteed to please.
Hairy Bikers Beef Stew And Dumplings Ingredients
For the Beef Stew:
- 2 tbsp sunflower oil
- 1kg braising beef (like chuck or brisket), cut into 5cm chunks
- 2 large onions, chopped
- 3 large carrots, peeled and cut into thick slices
- 2 celery sticks, thickly sliced
- 2 tbsp plain flour
- 500ml brown ale or stout
- 500ml rich beef stock
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- A few sprigs of fresh thyme
- Salt and freshly ground black pepper
For the Dumplings:
- 200g self-raising flour
- 100g beef or vegetarian suet
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt
- A good grinding of black pepper
- About 150ml cold water
How To Make Hairy Bikers Beef Stew And Dumplings
- Brown the beef: Heat the oil in a large, heavy-based, flameproof casserole dish over a high heat. Season the beef chunks generously with salt and pepper. Working in batches, brown the beef on all sides until a deep, dark crust forms. Remove each batch and set aside.
- Sauté the vegetables: Reduce the heat to medium and add the onions, carrots, and celery to the same dish. Cook for 10 minutes, stirring occasionally, until the vegetables have softened and started to caramelize.
- Create the gravy: Sprinkle the plain flour over the vegetables and stir continuously for one minute. Gradually pour in the ale, stirring constantly and scraping the bottom of the pan to release any flavorful browned bits.
- Simmer the stew: Return the beef to the dish. Add the beef stock, tomato purée, Worcestershire sauce, bay leaves, and thyme. Stir well and bring to a gentle simmer. Once simmering, cover with a tight-fitting lid, reduce the heat to very low, and cook for 2.5 to 3 hours, or until the beef is meltingly tender.
- Prepare the dumpling mix: About 20 minutes before the stew is ready, make the dumplings. In a mixing bowl, combine the self-raising flour, suet, chopped parsley, salt, and pepper. Gradually add the cold water, mixing with a knife until a soft, slightly sticky dough forms.
- Cook the dumplings: Remove the lid from the stew and check the seasoning, adding more salt and pepper if needed. Turn the heat up so the stew is simmering nicely. Divide the dumpling dough into 8-10 balls with floured hands. Place the dumplings on top of the stew, spacing them out.
- Steam and serve: Place the lid back on the casserole dish and let the dumplings cook in the simmering stew for 20 minutes. Do not lift the lid during this time. The dumplings will puff up and become light and fluffy. Serve immediately straight from the dish.
Recipe Tips
- Choose the right beef: For a truly tender stew, use a cut like chuck steak or beef brisket. These tougher cuts are rich in fat and connective tissue, which break down during slow cooking to make the meat incredibly moist and flavorful.
- Don’t skip browning: Searing the beef properly is the most important step for developing a deep, rich flavor in your stew. Don’t rush this process and don’t overcrowd the pan.
- Use suet for light dumplings: Suet is the traditional choice for a reason. It creates exceptionally light and fluffy dumplings. If you can’t find it, you can use cold, grated butter, but the texture will be slightly denser.
- Don’t peek!: For the fluffiest dumplings, it’s crucial that you don’t lift the lid while they are steaming. Trapping the steam is what allows them to puff up perfectly.
What To Serve Beef Stew And Dumplings
This hearty beef stew with dumplings is a complete and satisfying meal all on its own. The rich stew acts as the main course, and the fluffy dumplings are perfect for soaking up the delicious gravy. If you want to add a side dish, some simple steamed green vegetables like cabbage, kale, or green beans work beautifully to add a touch of freshness and color.
How To Store Beef Stew And Dumplings Leftovers
- Refrigerate: Cool the leftovers completely. For best results, store the stew and any leftover dumplings in separate airtight containers in the refrigerator for up to 3 days. This prevents the dumplings from becoming too soggy. Reheat the stew gently on the stove and add the dumplings for the last few minutes to warm through.
- Freeze: The beef stew itself freezes exceptionally well. Cool it completely, transfer to a freezer-safe container, and freeze for up to 3 months. It’s best to make a fresh batch of dumplings when you reheat the stew, as frozen dumplings can become dense and heavy.
Hairy Bikers Beef Stew And Dumplings Nutrition Facts
Serving Size: 1/6th of the recipe
- Calories: 750 kcal
- Total Fat: 40g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Sodium: 850mg
- Total Carbohydrate: 45g
- Dietary Fiber: 7g
- Sugars: 9g
- Protein: 50g
Frequently Asked questions
- What is the best beer to use for beef stew? A dark, malty beer like a brown ale, stout, or porter is ideal. These add a deep, rich, slightly sweet flavor that complements the beef perfectly. Avoid very hoppy beers like IPAs, as they can make the gravy bitter.
- My dumplings were heavy and dense. What went wrong? This is usually caused by one of two things: overworking the dough or not having the stew at a proper simmer. Handle the dumpling dough as little as possible, and ensure the stew is at a gentle but consistent simmer to create enough steam to cook them properly.
- Can I make this in a slow cooker? Yes, this recipe is perfect for a slow cooker. Follow the first three steps on the stovetop to brown the meat and create the gravy base. Transfer everything to your slow cooker and cook on low for 8 hours or on high for 4-5 hours. Add the dumpling dough on top for the final hour of cooking on the high setting.
- Can I make the dumplings without suet? You can substitute the suet with an equal amount of cold, grated butter or solid vegetable shortening. The method is the same, but the final texture will be slightly less light and fluffy than traditional suet dumplings.
Try More Recipes:
- Hairy Bikers Pork Casserole Recipe
- Hairy Bikers Chicken Tray Bake Recipe
- Hairy Bikers Kedgeree Recipe
Hairy Bikers Beef Stew And Dumplings Recipe
Description
The ultimate Hairy Bikers Beef Stew and Dumplings. This classic one-pot recipe features meltingly tender beef in a rich ale gravy, all topped with light, fluffy, and herby suet dumplings. The perfect comfort food.
Ingredients
For the Dumplings:
Instructions
- Brown the beef: In a large casserole dish, heat the oil and brown the seasoned beef in batches. Set aside.
- Sauté vegetables: Cook the onions, carrots, and celery in the same dish for 10 minutes until soft. Stir in the flour.
- Make the gravy: Gradually pour in the ale, stirring to deglaze the pan. Return the beef to the dish and add the stock, tomato purée, Worcestershire sauce, and herbs.
- Simmer the stew: Cover and simmer on low for 2.5-3 hours until the beef is tender.
- Make and cook dumplings: Mix the dumpling ingredients to form a soft dough. Roll into balls and place on top of the simmering stew. Cover and cook for 20 minutes without lifting the lid.
