Hearty Beef Stew with Butter Dumplings


September 19, 2014

Hearty Beef Stew with Butter Dumplings 5 0 5 1
  • Prep: 20 mins
  • Cook: 6 hrs 30 mins
  • 20 mins

    6 hrs 30 mins

    6 hrs 50 mins

  • Yields: 4 generous serves


Beef Stew:

600gms Diced Beef

3 potatoes

2 carrots

3 rashers of bacon


frozen peas, corn and beans ~ a shake of each

2 wedges of pumpkin

2 celery stalks

generous teaspoon of crushed garlic

sachet of tomato paste ~2Tbs

500ml liquid... I use 1 cup of red wine and 1 cup of beef stock

Butter Dumplings:

90gm Plain flour

90gm SR Flour

90gm Margarine (I have used Butter too)

1 teaspoon salt

1/4 cup of milk


Beef Stew:

1I literally cube the veges and dice the bacon and onion (except the pumpkin; I dice that small so it boils down to make the sauce)

2Throw it all in together and cook on LOW for 6 hours

3Add the dumplings

4Cook for a further 30/40 minutes.... and voila!

5I did stir it twice while it was cooking, this is also enough liquid to cook the dumplings in too.


1Rub the butter/margarine into the combined flours and salt

2When it resembles bread crumbs add the milk.

3Roll out into the bench and kneed for a few minutes.

4Roll into tablespoon sized balls

5NB: make sure there is plenty of liquid, there should be following the stew recipe but if not add a cup of hot stock.

Submitted by Brittany Walters


4 Reviews

Tracey Bryden

February 4, 2020

My hubby and I love this recipe

bev Woods

July 21, 2019

90 grams flour is 9.93 Tbsps id say the SR flour would be the same 🙂
butter is 6.34 Tbsps

for Melisas info 🙂


May 14, 2017

Can anyone convert the ingredient for the dumplings from grams to tablespoons please.


June 13, 2016

Yum,yum this was a easy one pot meal,my whole family really enjoyed and will be making again.

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