• David Hall

Beef and Root Vegetable Stew with Herb and Mustard Dumplings

Autumn is just about here in the UK. The nights may be getting darker, the weather is certainly getting colder, but it all adds to the cosiness of a season that I always anticipate.

The slow cooker comes into its own during these frugal and busy times and it sits there begging for yet another meaty stew to help fill the house with mouth-watering smells to come home to each evening. Some decent chunks of braising beef, lots of root vegetables, woody herbs and a slosh of red wine and stock are all that is required to make a heavenly stew. And if you can top it with some dumplings - an invention born to stick to your insides and fill the most rumbling of tummies - you can guarantee smiles on faces all round.

Ingredients - Feeds 4

2 tbsp vegetable or sunflower oil

800g braising beef cut into large chunks

1 onion, roughly chopped

1 handful of roughly chopped thyme or 1 tbsp dried thyme

2 tbsp tomato puree

2 heaped tbsp seasoned plain flour

250ml red wine

250ml beef stock

4 carrots, peeled and sliced into thick chunks

2 leeks, sliced into large chunks

1 small swede, peeled and cut into chunks

For the dumplings

200g self-raising flour

100g margarine or butter

1 tbsp English mustard

4 tbsp chopped chives, thyme and parsley

Salt and pepper


1 - Pre-heat the slow cooker or the oven to 160C/GM4.

2 - In a large pan or casserole dish, heat up the oil. Add the beef and fry quickly to seal all over. Remove with a slotted spoon.

3 - Add the onion and cook for a further 5 minutes. Return the beef and stir in the herbs and tomato puree. Sprinkle in the flour and stir for 1 minute.

4 - Add the wine and stock and bring to the boil. Add the vegetables then either pour into the slow cooker or place the casserole dish into the oven.

5 - If cooking in the slow cooker, cook on a low setting for 5-6 hours. If cooking in the oven, cook for 2-2 and a half hours, checking every hour to see if the liquid is sufficient.

6 - To make the dumplings, rub the flour and margarine together then stir in the mustard, herbs and a little salt and pepper. Pour in enough water so that when mixed with hands you have a soft sticky dough. With floured hands form walnut sized balls.

7 - For the final 45 minutes cooking time, place the dumplings on top of the stew and cook until plump and cooked through.

8 - Taste for seasoning. Serve with seasonal greens.


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