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Brown Stew

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A beef stew with potatoes, onions & vegetable with a impossible to ignore gravy.

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Rate this recipe 3.5/5 (139 Votes)

Ingredients

  • 1 1/2 lbs diced beef
  • 1 1/2 oz Margarine
  • 1 heaped tablespoon Flour
  • 1 lb button mushrooms
  • 1 large sliced onion
  • 3 large sliced carrots
  • 1 swede diced
  • 1 large parsnip diced
  • small skin on potatoes (about a pound)
  • 1 large leek diced
  • 2 pints beef stock (from cube or bullion)
  • Glass red wine
  • Salt and pepper
  • Oregano
  • Mild chilli powder - to own taste
  • Mixed Herbs
  • For the Dumplings::
  • Suet (beef or vegetable)
  • Plain Flour
  • Water

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Add the margarine to a stew pan & fry the beef lightly for 1 to 2 minutes. Put to one side. Put the prepared vegetables to the pan & fry until golden brown. Put to one side. Sprinkle the flour on to the remaining margarine in pan & stir over a very low heat until beginning to brown.

Step 2

Remove from heat & gradually stir in the stock. Return to heat, bring to the boil & cook gently for 2 to 3 minutes, stirring all the time.
Return the meat & vegetables to the pan, add the potatoes, mushrooms, herbs, chilli powder, salt & pepper. Pour in the wine & stir. Cover with lid & simmer over the lowest possible heat for 2 hours to 2 hours 30 minutes, stirring from time to time.

Step 3

For the dumplings*:
About 30 minutes before serving, add 2 parts plain flour to 1 part suet,. Mix with water until you get a sticky dough. With floured hands, take a small amount of dough & roll into a rough ball shape. Repeat until the dough has been used. Remove the lid from the stew & add the dumplings. Cook for 20 to 30 minutes.
Serve with slices of crusty bread.

Step 4

* the amount of flour & suet needed to make Dumplings will be on the back of the suet pack*

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The stew can be done in a slow cooker, choose the low setting & cook for 7 to 8 hours.

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