James Martin Beef Stew And Dumplings

This comforting beef stew and dumplings is a hearty British classic, slow-cooked until the meat is meltingly tender and the sauce rich and deeply flavoured. The fluffy dumplings sit proudly on top, soaking up all that savoury goodness. It’s a simple, satisfying dish that’s perfect for colder days and requires only moderate effort. Total time is around 2 hours, but most of it is hands-off cooking.

Ingredients

For the beef stew

800g stewing beef, cut into chunks
2 tbsp plain flour
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, sliced
2 celery sticks, chopped
2 garlic cloves, crushed
2 tbsp tomato purée
500ml beef stock
150ml red wine (optional)
2 bay leaves
1 tsp dried thyme
Salt and black pepper, to taste

For the dumplings

150g self-raising flour
75g suet
1 tsp salt
Cold water, to mix

How to Make James Martin Beef Stew And Dumplings

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the stew cooks gently and evenly.
Coat the beef: Toss the beef pieces in flour, salt, and pepper until evenly coated. This helps thicken the stew as it cooks.
Brown the meat: Heat the oil in a large ovenproof casserole dish. Brown the beef in batches until nicely coloured, then set aside.
Cook the vegetables: In the same pan, add onion, carrots, and celery. Cook for 5 minutes until softened, then stir in the garlic and tomato purée.
Build the stew: Return the beef to the pan. Pour in the stock and red wine, then add bay leaves and thyme. Stir well and bring to a simmer.
Slow cook: Cover with a lid and transfer to the oven. Cook for 1 hour 30 minutes until the beef is tender and the sauce rich.
Make the dumplings: Mix the flour, suet, and salt in a bowl. Add enough cold water to form a soft dough, then divide into small balls.
Add dumplings: Remove the stew from the oven, place the dumplings on top, and return uncovered.
Finish cooking: Bake for a further 20–25 minutes until the dumplings are risen and lightly golden.
Serve: Remove from the oven and allow to rest for a few minutes before serving hot.

Tips

How do I make the beef extra tender?

Cook the stew low and slow. Tough cuts need time to break down, so avoid rushing the cooking process.

Why are my dumplings dense?

This usually means the dough was too dry or overmixed. Keep it soft and handle it lightly.

Can I make this without wine?

Yes, simply replace the wine with extra beef stock. The stew will still be rich and flavourful.

How do I thicken the stew?

If needed, simmer the stew uncovered for a few minutes after cooking to reduce and thicken the sauce.

Serving Suggestions

Serve with buttery mashed potatoes
Add a side of steamed green vegetables
Enjoy with crusty bread to soak up the sauce
Pair with a glass of red wine for a classic touch

Storage

Room temperature

Allow to cool slightly, but do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze the stew without dumplings for up to 3 months. Add fresh dumplings when reheating for best results.

Nutrition

Calories: 480 kcal
Carbohydrates: 32g
Protein: 35g
Fat: 24g
Saturated Fat: 10g
Sodium: 620mg

Values are estimates and may vary depending on ingredients used.

FAQs

Can I cook this on the hob instead of the oven?

Yes, you can simmer the stew gently on the hob for about 1.5 to 2 hours. Add the dumplings towards the end and cover with a lid to cook them through.

What cut of beef works best?

Stewing beef such as chuck or braising steak works best as it becomes tender during slow cooking.

Can I make dumplings without suet?

Yes, you can use cold butter instead of suet, rubbed into the flour, though the texture will be slightly different.

Can I prepare this in advance?

Yes, the stew can be made a day ahead and reheated. Add fresh dumplings when reheating for the best texture.