Beef stew and dumplings Recipe

This Beef stew and dumplings is a hearty and savory recipe, which is made with beef mince, black beans, and a cheesy mustard cobbler topping. It’s the ultimate comfort food, a one-pan wonder that’s perfect for a chilly evening.

Beef stew and dumplings Ingredients

A wholesome, comforting blend for a satisfying one-pot meal.

For the Beef Stew:

• 3 red onions
• Olive oil
• 1 bunch of fresh sage (20g)
• 250g lean higher-welfare minced beef
• 400g button mushrooms
• 2 x 400g tins of black beans
• Sea salt and freshly ground black pepper

For the Cobbler Topping:

• 250g self-raising flour, plus extra for dusting
• 1 tablespoon wholegrain mustard
• 75g cold unsalted butter, cubed
• 75g Cheddar cheese, grated
• 50ml semi-skimmed milk

For the Mash & Greens:

• 3 carrots
• 1 medium swede
• 500g spring greens

How To Make Beef stew and dumplings

A step-by-step guide to this hearty and delicious one-pan dinner.

1. Prep the Onions and Sage: Cook the whole, unpeeled onions in the microwave on high for 10 minutes until soft. Meanwhile, heat 1 tablespoon of oil in a large, non-stick casserole pan over a medium-low heat. Fry the sage leaves until crispy, then remove them to a paper towel-lined plate.
2. Make the Stew Base: In the same pan, cook the minced beef for 10-15 minutes until browned, breaking it up with a spoon. Finely chop the mushrooms (a food processor is great for this), add them to the pan, and cook for another 15-20 minutes until golden brown.
3. Finish the Stew: Preheat the oven to 180°C/350°F/gas 4. Squeeze the soft, cooked onions out of their skins, finely chop them, and stir them into the pan. Tip in the black beans (with their juices) and 2 tins’ worth of water. Simmer for 20 minutes until the stew has thickened, then season well.
4. Make the Cobbler Topping: In a food processor, pulse the flour, mustard, salt, and pepper. Add the cold butter and grated Cheddar and pulse until it resembles breadcrumbs. Pour in the milk, crumble in half of the crispy sage, and pulse until a soft dough forms.
5. Bake the Cobbler: Pat the dough out on a floured surface into an 18cm round. Cut it into 8 wedges and arrange them on top of the beef stew. Bake for 20 minutes, or until the dumplings are golden, risen, and cooked through.
6. Prepare the Sides: While the cobbler bakes, peel and chop the carrots and swede. Cook them in a large pan of boiling salted water for 15 minutes until tender. For the last 5 minutes of cooking, place the spring greens in a colander over the pan to wilt in the steam.
7. Serve: Drain the carrots and swede, then mash them with a tablespoon of oil and season. Divide the beef cobbler between plates, garnish with the remaining crispy sage, and serve with the root vegetable mash and steamed spring greens on the side.

Recipe Tips

For the richest stew and the fluffiest dumplings.

• How to get the most flavor into the stew? Cooking the mushrooms down for a full 15-20 minutes until they are deeply golden is a key step. This removes their water content and develops a deep, savory, umami flavor that is the backbone of the stew.
• Can I make the cobbler topping without a food processor? Yes. In a large bowl, rub the cold butter into the flour with your fingertips until it resembles breadcrumbs. Stir in the cheese and other ingredients, then add the milk and bring it together with a fork to form a dough.
• Why use the microwave for the onions? This is a clever shortcut that softens and sweetens the onions quickly without any oil, giving them a lovely, jammy texture that melts into the stew.
• Can I make this ahead of time? You can make the stew base completely ahead of time and store it in the refrigerator. When you’re ready to eat, simply reheat the stew until simmering, then top with the freshly made cobbler dough and bake as directed.

What To Serve With Beef stew and dumplings

This hearty one-pan meal is a complete dinner.

This rich and satisfying cobbler is a full meal with the included vegetable mash. It’s a perfect one-pot wonder for a family dinner. A glass of robust red wine, like a Cabernet Sauvignon, would be a lovely accompaniment.

How To Store Beef stew and dumplings

Keeping your comfort food delicious.

• Refrigerate: It’s best to store the stew and any leftover dumplings in separate airtight containers in the refrigerator for up to 3 days. The dumplings can become soggy if left sitting in the stew.
• Reheat: Reheat the stew gently on the stovetop. The dumplings are best reheated for a few minutes in a moderate oven or an air fryer to help them crisp up again.

Beef stew and dumplings Nutrition Facts

An estimated guide per serving.

• Calories: 750 kcal
• Carbohydrates: 80 g
• Protein: 40 g
• Fat: 32 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Slow-cooker beef Recipe
• Slow-cooker beef curry Recipe
• SICHUAN PEPPER BEEF BRISKET Recipe