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Braised Beef with Parsley Dumplings

A classic British dish, simple and with loads of flavour. A great use for all the root vegetables that are in season.


  • Plain flour for dusting beef

  • 2 kilos chuck steak

  • Olive oil

  • 2 onions, chopped

  • 4 cloves garlic, chopped

  • 1 bottle red wine

  • 1 bay leaf

  • 4 large carrots, cut into chunks

  • 1 large turnip, cut into chunks

  • 1 large suede, cut into chunks

  • 3 pints beef stock

  • For the dumplings:

  • 150g suet

  • 4 egg yolks

  • 100g plain flour

  • water to bind

  • ½ bunch curly chopped parsley


  • 1.

    Lightly dust the beef with flour and season, then set aside. In a big pan heat a splash of olive oil to a high heat.  Add the chopped onions and garlic and sauté for 2 minutes with no colour. Add the dusted beef and seal all over until brown and crispy (this will take about 4 minutes).

  • 2.

    Add the red wine and the bay leaf and reduce the wine by half. Add the chopped vegetables and mix well. Then just cover with the stock, cover and leave to simmer for about 1 – 1½ hours until it starts to go tender.

  • 3.

    Mix all the ingredients for the dumplings together, flour your hands and roll the mixture into small balls.  Drop the dumplings in to the beef mix, cover and cook for about 25 minutes. Season well to taste, and serve.

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