This Jamie Oliver beef stew and dumplings recipe is the ultimate comfort food dinner packed with tender slow-cooked beef, rich savory gravy, hearty vegetables, and soft fluffy dumplings. Perfect for chilly evenings and family gatherings, this rustic one-pot meal delivers deep homemade flavor with simple ingredients and easy cooking techniques.
Total Time:3 hours 20 minutes
Yield:6 servings
Ingredients
For the Beef Stew
2 lbs beef chuck or braising steak, diced
2 tablespoons olive oil
1 large onion, chopped
3 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
2 tablespoons plain flour
2 tablespoons tomato paste
4 cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme
1 rosemary sprig
2 bay leaves
Salt and black pepper to taste
8 oz mushrooms, sliced
2 potatoes, diced
For the Dumplings
1 cup self-rising flour
½ cup shredded suet or cold butter
1 tablespoon chopped parsley
Pinch of salt
5–6 tablespoons cold water
Instructions
Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Coat beef lightly with flour, salt, and pepper. Brown the beef in batches until golden, then remove and set aside.
Cook the Vegetables: In the same pot, add onion, carrots, celery, garlic, mushrooms, and potatoes. Cook for 5–6 minutes until softened.
Build the Stew: Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Return beef to the pot and pour in beef stock. Bring to a gentle simmer.
Slow Cook: Cover and cook on low heat for 2½–3 hours until the beef becomes tender and the gravy thickens.
Make the Dumplings: Mix self-rising flour, suet, parsley, and salt in a bowl. Add cold water gradually until a soft dough forms. Shape into small balls.
Cook the Dumplings: Place dumplings on top of the stew during the final 20 minutes of cooking. Cover with a lid and allow them to steam until fluffy and cooked through.
Serve: Remove herbs and serve hot with crusty bread or steamed greens.
Notes
Brown the beef properly for deeper flavor.
Avoid lifting the lid while dumplings cook.
Add extra stock if the stew becomes too thick.
Fresh herbs create the best flavor.
The stew tastes even better the next day.
Dumplings are best served fresh rather than frozen.
