Hearty Beef Stew with Butter Dumplings

Submitted by Brittany Walters

Hearty Beef Stew with Butter Dumplings

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Serving: 4
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes


Beef Stew:

  • 600gms Diced Beef
  • 3 potatoes
  • 2 carrots
  • 3 rashers of bacon
  • onion
  • 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:

  • I 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)
  • Throw it all in together and cook on LOW for 6 hours
  • Add the dumplings
  • Cook for a further 30/40 minutes.... and voila!
  • I did stir it twice while it was cooking, this is also enough liquid to cook the dumplings in too.


  • Rub the butter/margarine into the combined flours and salt
  • When it resembles bread crumbs add the milk.
  • Roll out into the bench and kneed for a few minutes.
  • Roll into tablespoon sized balls
  • NB: make sure there is plenty of liquid, there should be following the stew recipe but if not add a cup of hot stock.

4 thoughts on “Hearty Beef Stew with Butter Dumplings”

  1. 90 grams flour is 9.93 Tbsps id say the SR flour would be the same 🙂
    butter is 6.34 Tbsps

    for Melisas info 🙂

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