Stew with Herb Dumplings

It will certainly give you strength for a days parading!


  • 1 tablespoon Odlums Cream Plain Flour
  • 1¼kg/2¾lbs stewing beef
  • 3 tbsp oil
  • 2 onion (finely sliced)
  • 1 stick celery (chopped)
  • 2 teaspoons Shamrock Light Muscavado Sugar
  • 1 tsp Roma Tomato Purée
  • 1 tsp worcestershire sauce
  • 425ml/¾ pint Stout
  • Bouquet Garni
  • Dumplings:
  • 125g/4oz Odlums Self Raising Flour
  • 2 tsp fresh thyme (chopped)
  • 2 tsp mustard seeds
  • 50g/2oz butter


  1. Cut the meat into 4cm/1½" chunks. Place the flour in a plastic bag, add the meat and shake well. Heat the oil in an ovenproof casserole dish.
  2. Stirfry the meat over a high heat until sealed all over. Remove meat and keep aside.
  3. Reduce the heat and fry the onions. Add the celery, stout, 150ml/¼ pint water, sugar, purée, Worcestershire sauce and bouquet garni.Bring to the boil, stirring occasionally.
  4. Return meat to the casserole and season. Cover and place in a pre-heated oven at 160°C/320°F/Gas 3 for 2 hours.
  5. About 10 minutes before the 2 hours are up put the flour, thyme and mustard seeds in a bowl. Rub in the butter.
  6. Add 2 to 3 tablespoons of cold water to form a soft dough. Shape into 12 balls with damp hands.
  7. Place the dumplings on top of casserole and cook uncovered for 20-25 minutes.

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