This Gordon Ramsay Beef Stew And Dumplings Recipe is a hearty and tender recipe, which is made with red wine and fluffy suet dumplings. It’s the ultimate comfort food recipe, ready in about 2 hours and 45 minutes.
Jump to RecipeGordon Ramsay Beef Stew And Dumplings Recipe Ingredients
For the Stew:
- 2 tbsp olive oil
- 25g butter
- 750g braising steak, chopped
- 2 tbsp plain flour
- 2 garlic cloves, crushed
- 175g baby onions (or sliced large onions)
- 150g celery, in chunks
- 150g carrots, in chunks
- 200g swede, in chunks
- 150ml red wine
- 500ml beef stock
- 2 bay leaves
- 1 tbsp fresh thyme (or 1 tsp dried)
- 3 tbsp fresh parsley, chopped
- Worcestershire sauce, to taste
- 1 tbsp balsamic vinegar
- Salt and pepper
For the Dumplings:
- 125g plain flour
- 1 tsp baking powder
- Pinch of salt
- 60g suet
- Extra flour for dusting
To Serve:
- Mashed potatoes
- Parsley to garnish
How To Make Gordon Ramsay Beef Stew And Dumplings Recipe
- Prep Oven and Brown Beef: Preheat your oven to 180°C (350°F). Heat the butter and olive oil in a large, flameproof casserole dish. Brown the beef in batches, then remove to a plate.
- Create the Roux and Sauté Vegetables: Sprinkle the plain flour into the leftover fat in the pan and stir to form a paste (a roux). Add the garlic, baby onions, celery, carrots, and swede. Sauté for 2–3 minutes.
- Deglaze and Build the Stew: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce slightly. Return the beef to the pot. Add the beef stock, herbs, a dash of Worcestershire sauce, and the balsamic vinegar. Season lightly with salt and pepper.
- Oven Cook the Stew: Bring the stew to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven. Cook for 2 hours.
- Make and Cook the Dumplings: To make the dumpling dough, mix the flour, baking powder, and salt. Stir in the suet and add just enough cold water to form a soft, pliable dough. Shape into small balls. Remove the stew from the oven, place the dumplings on top, and return to the oven. Cook for another 20–25 minutes. For fluffy dumplings, keep the lid on; for golden tops, remove the lid for the last 10 minutes.
- Rest and Serve: Let the stew rest for 10 minutes before serving. Serve hot with mashed potatoes and a garnish of fresh parsley.
Recipe Tips
- How do you get the best flavor from the pan? After browning the meat, you’ll have flavorful browned bits (fond) stuck to the bottom of the pan. Deglazing with red wine lifts all that flavor up and incorporates it into your gravy.
- How do you make perfect, fluffy dumplings? The dough should be soft and pliable, but not sticky—like Play-Doh. Don’t overwork it. For soft, steamed dumplings, cook them with the lid on. For a slightly crispier, golden top, take the lid off for the last 10 minutes of cooking.
- Why rest the stew before serving? Resting the stew for 10 minutes after it comes out of the oven allows the sauce to thicken slightly and the flavors to settle and deepen, resulting in a richer, more delicious dish.
- How should you season a stew? Always taste before adding salt at the end. Ingredients like stock and Worcestershire sauce are already salty, so it’s easy to over-season if you’re not careful.
What To Serve With Beef Stew And Dumplings
This is a hearty, all-in-one meal, especially with the dumplings. It is traditionally served with:
- Creamy mashed potatoes to soak up the gravy
- Steamed greens like cabbage, kale, or green beans
How To Store Beef Stew And Dumplings
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew often tastes even better the next day.
- Freeze: You can freeze the stew (without the dumplings, as they can become dense) for up to 3 months. Thaw overnight in the refrigerator and make fresh dumplings when reheating.
Beef Stew And Dumplings Nutrition Facts
- Calories: 468 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 25g
- Sodium: 700mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of beef for stew?
Braising steak (like chuck steak) is ideal. It’s a tougher cut with plenty of connective tissue that breaks down during the long, slow cooking process, making the meat incredibly tender and enriching the gravy.
What is suet and is there a substitute?
Suet is raw, hard beef or mutton fat found around the loins and kidneys. It’s traditional for dumplings and pastry because it creates a light, fluffy texture. You can find it in most butcher shops or pre-shredded in supermarkets. A vegetarian suet is also available, or you can substitute with very cold, grated butter.
Can I make this stew in a slow cooker?
Yes. Follow the steps for browning the meat and building the sauce on the stovetop. Then, transfer everything to a slow cooker and cook on low for 6-8 hours. Add the dumplings on top for the last 45-60 minutes of cooking time.
Gordon Ramsay Beef Stew And Dumplings Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings25
minutes2
hours20
minutes468
kcalA classic British comfort food dish with fork-tender beef and hearty root vegetables in a rich red wine gravy, all topped with light, fluffy suet dumplings.
Ingredients
Stew: 750g braising steak, 2 tbsp flour, 2 tbsp olive oil, 25g butter, 2 garlic cloves, 175g baby onions, 150g celery, 150g carrots, 200g swede, 150ml red wine, 500ml beef stock, herbs, Worcestershire, balsamic.
Dumplings: 125g plain flour, 1 tsp baking powder, pinch of salt, 60g suet.
Directions
- Preheat oven to 180°C (350°F). Brown the beef in batches in hot butter and oil.
- Stir flour into the pan, then add garlic and vegetables and sauté for 2-3 minutes.
- Deglaze with wine, return the beef to the pot, and add stock and seasonings.
- Cover and cook in the oven for 2 hours.
- Mix the dumpling dough, shape into balls, and place on top of the stew.
- Cook for another 20-25 minutes (lid on for fluffy, off for golden). Rest for 10 minutes before serving.
Notes
- Resting the stew before serving is crucial for the sauce to thicken and flavors to meld.
- The dumpling dough should be pliable but not sticky; don’t overwork it.
- Always taste the stew before adding salt at the end, as stock and Worcestershire are already salty.
- Serve with creamy mashed potatoes to soak up the delicious, rich gravy.
