SAMFA – Beef & Mushroom Stew with Mini Dumplings

Serves 6



  • ± 1.2 kg stewing beef
  • 50g flour
  • 2 leeks, washed & sliced
  • 2 medium carrots, peeled & sliced
  • 2 celery stalks, sliced
  • 2 sprigs rosemary
  • 4 sprigs fresh thyme
  • 2 Tbsp tomato paste
  • 2 Tbsp balsamic vinegar
  • 1L beef stock
  • 4 shallots, peeled & halved
  • 500g white button mushrooms, quartered


  • 100g self raising flour
  • 50g butter, cold and cubed
  • Pinch sea salt
  • 1 Tbsp fresh parsley, chopped
  • ± 60ml cold water
  • Olive oil, for cooking
  • Salt and pepper, to taste




For the stew:

  • Preheat oven to 160˚C.
  • Heat a drizzle of olive oil in a large heavy-based pot over a medium heat.
  • Place the beef in a bowl, toss with the flour and season well with salt and pepper.
  • Add the seasoned meat to the hot oil and brown all over.
  • Remove and set aside.
  • Heat another drizzle of oil in the same pot.
  • Add the leeks, carrots, celery and herbs. Sauté.
  • Add the tomato paste and cook for a minute.
  • Add the balsamic and stock, making sure to scrape any stuck brown bits off the bottom of the pot.
  • Return the browned beef to the pot along with the shallots.
  • Bring to a simmer, cover and cook in the oven for 2 hours until the meat is fall apart tender.


When the stew is almost done cooking, make the dumplings:

  • Place the flour, butter and salt into a bowl.
  • Rub the butter into the flour until it resembles coarse breadcrumbs.
  • Add the chopped parsley and mix well.
  • Add 2-3 Tbsp water at a time and knead into a soft dough.
  • Shape the dough into small balls.
  • Remove stew from the oven.
  • Turn heat up to 180˚C, with the fan on.
  • Stir the mushrooms into the stew.
  • Cover the surface of the stew with the little dumplings, spacing them evenly all over.
  • Cover with the pot lid and return to the oven for 15 minutes.
  • Carefully remove the lid and bake for a further 15 minutes until the dumplings are golden.
  • Scoop the stew into bowls, dividing up the dumplings and enjoy!


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