Jamie Oliver Beef Stew And Dumplings

If you’re after the ultimate winter warmer, Jamie Oliver Beef Stew And Dumplings is your answer. This classic comfort food brings together tender braised beef, hearty vegetables, and pillowy soft dumplings in a rich, savory gravy. It’s the kind of dish that makes you want to cozy up on the sofa with a big bowl and a spoon. I made this for a Sunday family dinner, and it was everything you want from a homestyle meal—deeply satisfying and full of flavour. (inspired by Jamie Oliver)

Ingredients Needed

For the Stew:

• 4 lbs (1.5 kg) braised beef, trimmed and cubed
• 8 cups low-sodium beef stock
• 3–5 tbsp sunflower or canola oil
• 2–3 carrots, peeled and cut into chunks
• 2–3 onions, quartered
• 2–3 cloves garlic, crushed
• 2–3 bay leaves
• 1 tsp dried thyme
• 3 tsp flour
• 3 tsp butter
• 1 cup frozen peas
• Salt and pepper, to taste

For the Dumplings:

• 2 cups all-purpose flour
• 4 tsp baking powder
• 1 tsp salt
• ¼ tsp black pepper
• ¾–1 cup buttermilk
• 4 tbsp melted butter
• ⅓ cup chopped parsley (optional, for garnish)

How To Make Jamie Oliver Beef Stew And Dumplings

1. Preheat the Oven:
   Set your oven to 350°F (175°C). This ensures a slow, even cook for that melt-in-the-mouth beef.
2. Brown the Beef:
   Pat the beef dry, season with salt and pepper, and toss in a little flour. Heat oil in a large oven-proof pot and sear the beef in batches until golden brown. Remove and set aside.
3. Build the Flavour Base:
   Pour off excess fat from the pot. Add the onions, carrots, garlic, bay leaves, and thyme. Deglaze the pan with some beef stock, scraping up all those delicious brown bits.
4. Slow Cook the Stew:
   Return the beef to the pot, pour in the rest of the stock, and bring to a boil. Cover and transfer to the oven for 90 minutes. Check halfway through to make sure there’s enough liquid.
5. Thicken the Stew:
   Mix the flour and butter to make a roux. Bring the stew back to the stovetop and gradually stir in the roux to thicken the gravy. Add the peas and let them cook through.
6. Make the Dumplings:
   In a mixing bowl, combine flour, baking powder, salt, and pepper. Add melted butter and enough buttermilk to make a soft dough. Drop spoonfuls of dough onto the surface of the simmering stew.
7. Cook the Dumplings:
   Cover the pot and simmer gently for 15–20 minutes. The dumplings should puff up and become fluffy but cooked through. Sprinkle with chopped parsley before serving.

Why I Love This Recipe

It’s hearty, wholesome, and full of nostalgia. The beef is incredibly tender, the broth is deeply savoury, and the dumplings soak up all that delicious flavour. Whether you’re feeding a crowd or just want leftovers that taste better the next day, this one’s a go-to.

Recipe Tips

• Trim the beef well to avoid too much fat in your stew.
• Sear in batches to give the beef a deep golden crust.
• Deglaze the pot properly to unlock the rich base of the stew.
• Don’t peek on the dumplings! Keep the lid closed for even steaming.
• Use buttermilk for extra soft and tender dumplings.

What To Serve With Jamie Oliver Beef Stew And Dumplings

• Kimchi coleslaw for a zingy contrast
• Tomato and feta salad for freshness
• Courgette gratin or dauphinoise potatoes for something creamy
• Glazed carrots or zucchini fritters for extra veg
• Rosti potatoes or mustard mash for even more comfort

How To Store Jamie Oliver Beef Stew And Dumplings

• In the Fridge: Keep leftovers in an airtight container for up to 3 days.
• In the Freezer: Freeze stew (without dumplings if possible) for up to 3 months. Dumplings can go soggy when frozen.

How To Reheat Jamie Oliver Beef Stew And Dumplings

• Air Fryer: 350°F for 5–7 minutes (use a heatproof dish)
• Oven: 350°F for 10–15 minutes
• Microwave: 3–4 minutes on high
• Stove: Simmer gently for 5 minutes

FREQUENTLY ASKED QUESTIONS

• What kind of beef is best?
  Chuck roast or brisket is ideal—they have the marbling needed for tender, juicy results after slow cooking.
• Can I use fresh peas?
  Absolutely—just add them at the end of cooking so they don’t go mushy.
• How do I prevent soggy dumplings?
  Keep the stew gently simmering and avoid lifting the lid while dumplings cook to trap steam.
• Can I freeze this dish?
  Yes, but it’s best to freeze the stew without dumplings. Make fresh dumplings when reheating.
• Can I make the stew ahead?
  Yes! The flavours get even better the next day. Reheat gently before serving and add fresh dumplings on the spot.

Nutrition Facts

• Calories: 370 cals
• Total Fat: 13.8g
• Saturated Fat: 5.5g
• Total Carbs: 46g
• Net Carbs: 43g
• Dietary Fiber: 3g
• Total Sugars: 3g
• Protein: 19g