James Martin Beef Stew is made with tender chunks of braising steak, chunky root vegetables, rich beef stock, and savory suet dumplings. This recipe creates a comforting, thick, and deeply flavorful dish where the meat falls apart effortlessly and the herb dumplings soak up the glossy gravy. It is the perfect warming meal for a cold winter evening or a wholesome family Sunday dinner.
Try More Recipes:
Why You Will Love This Beef Stew Recipe:
- Classic Comfort: It is the definition of traditional British comfort food—simple, honest ingredients cooked slowly to perfection.
- Melt-in-the-Mouth Meat: Using braising steak (like chuck or shin) and cooking it low and slow ensures the beef becomes incredibly tender.
- The Dumplings: The addition of fluffy herb suet dumplings turns the stew into a complete, filling meal without needing extra sides like potatoes.
- Rich Gravy: The combination of beef stock, ale (or wine), and Worcestershire sauce creates a deep, glossy sauce that thickens naturally.
- One-Pot Wonder: Once the prep is done, the oven does all the hard work, filling your kitchen with an amazing aroma for hours.
Beef Stew Ingredients
For the Stew:
- 1 kg braising steak (or beef shin), diced into large chunks
- 2 tbsp plain flour (seasoned with salt and pepper)
- 2 tbsp vegetable oil or beef dripping
- 2 onions, chopped
- 4 carrots, peeled and sliced thick
- 2 celery sticks, sliced
- 500ml good quality beef stock
- 500ml ale, stout, or red wine (can substitute with extra stock)
- 1 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 2 bay leaves & fresh thyme sprigs
- Sea salt and freshly ground black pepper
For the Dumplings:
- 125g self-raising flour
- 60g shredded suet (vegetable or beef)
- 1 tbsp chopped fresh parsley
- Cold water (approx 3-4 tbsp) to bind
How To Make James Martin Beef Stew
- Coat the Beef: Place the seasoned flour in a bowl. Toss the diced beef in the flour until evenly coated. This helps brown the meat and thickens the gravy later.
- Sear the Meat: Heat the oil/dripping in a large casserole dish over high heat. Fry the beef in batches for 3 to 4 minutes until deep brown on all sides. Remove the meat and set aside.
- Sauté Veg: In the same pan, add the onions, carrots, and celery. Cook for 5 minutes until starting to soften. Stir in the tomato purée and cook for 1 minute.
- Assemble: Return the beef to the pan. Pour in the ale (or wine) and scrape the bottom of the pan to release the sticky bits. Add the beef stock, Worcestershire sauce, bay leaves, and thyme.
- Simmer: Bring to a boil, then cover with a lid. Place in an oven preheated to 300°F (150°C) and cook for 2 to 2.5 hours, until the meat is tender.
- Make Dumplings: While the stew cooks, mix the flour, suet, parsley, salt, and pepper in a bowl. Gradually add cold water and mix until a soft dough forms. Divide and roll into 8 balls.
- Add Dumplings: Remove the stew from the oven. Increase temperature to 375°F (190°C). Place the dumplings on top of the stew. Cover the pot again and cook for 20 to 25 minutes until the dumplings are puffed and fluffy. (Remove the lid for the last 10 minutes if you want them crispy).
- Serve: Discard the bay leaves and thyme sprigs. Serve the stew hot with the dumplings.
Recipe Tips
- Don’t Rush the Browning: Searing the beef until it is dark brown adds essential flavor (the Maillard reaction). If you skip this, the stew will look grey and taste bland.
- Liquid Balance: If the stew looks too dry before adding dumplings, add a splash of water. If it is too runny, remove the lid and simmer on the stove for 10 minutes to reduce.
- The Cut Matters: Do not use lean “stewing steak” if you can avoid it; beef shin or chuck has the fat and connective tissue needed for long slow cooking.
- Alcohol Free: You can replace the ale or wine with the same amount of extra beef stock and a tablespoon of balsamic vinegar for acidity.
What To Serve With Beef Stew?
Since this stew is packed with meat, vegetables, and doughy dumplings, it is a complete meal. However, it pairs beautifully with steamed green cabbage, kale, or tenderstem broccoli to add some freshness and color to the plate. If you skip the dumplings, serve it with creamy mashed potatoes to soak up the sauce.
How To Store Leftovers Beef Stew?
- Refrigerate: Cool the stew completely and store it in an airtight container in the fridge for up to 3 days. The flavor often improves after 24 hours.
- Freeze: Freeze the stew (ideally without dumplings) for up to 3 months. Thaw in the fridge overnight. Dumplings are best made fresh, as they can become soggy when frozen and thawed.
How To Reheat Leftovers Beef Stew?
Important Rule: Add a splash of water if the gravy has become too thick in the fridge.
- Stovetop (Best): Place the stew in a saucepan. Heat gently over medium heat for 10 to 15 minutes until piping hot.
- Microwave: Heat individual portions for 2 to 3 minutes, stirring halfway through.
- Oven: Place in an oven-proof dish at 350°F (180°C) for 20 minutes.
❓FAQs
Yes, brown the meat and veg in a pan first, then transfer everything to the slow cooker. Cook on Low for 6 to 8 hours. Add dumplings in the last hour.
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »For the dumplings, suet gives the classic fluffy texture. If you can’t find it, you can grate frozen butter into the flour, but the texture will be slightly heavier (more like a scone).
This happens if you overwork the dough or if the lid wasn’t on tight enough to steam them. Mix the dough gently and ensure plenty of steam is trapped in the pot.
Try More Recipes:
- James Martin Chicken and Water Chestnut Pie
- James Martin Beef and Ale Pie
- James Martin Lancashire Hotpot
Beef Stew Nutrition Facts
Serving Size: 1 bowl with 2 dumplings (serves 4)
- Calories: 680 kcal
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 110mg
- Sodium: 900mg
- Total Carbohydrate: 48g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 45g
James Martin Beef Stew
Course: Main, Lunch, DinnerCuisine: British, AmericanDifficulty: Easy4
servings20
minutes3
hours680
kcalJames Martin Beef Stew is made with tender chunks of braising steak, chunky root vegetables, rich beef stock, and savory suet dumplings. This recipe creates a comforting, thick, and deeply flavorful dish where the meat falls apart effortlessly and the herb dumplings soak up the glossy gravy. It is the perfect warming meal for a cold winter evening or a wholesome family Sunday dinner.
Ingredients
Ingredients
- For the Stew:
1 kg braising steak (or beef shin), diced into large chunks
2 tbsp plain flour (seasoned with salt and pepper)
2 tbsp vegetable oil or beef dripping
2 onions, chopped
4 carrots, peeled and sliced thick
2 celery sticks, sliced
500ml good quality beef stock
500ml ale, stout, or red wine (can substitute with extra stock)
1 tbsp tomato purée
1 tbsp Worcestershire sauce
2 bay leaves & fresh thyme sprigs
Sea salt and freshly ground black pepper
- For the Dumplings:
125g self-raising flour
60g shredded suet (vegetable or beef)
1 tbsp chopped fresh parsley
Cold water (approx 3-4 tbsp) to bind
Directions
- Coat the Beef: Place the seasoned flour in a bowl. Toss the diced beef in the flour until evenly coated. This helps brown the meat and thickens the gravy later.
- Sear the Meat: Heat the oil/dripping in a large casserole dish over high heat. Fry the beef in batches for 3 to 4 minutes until deep brown on all sides. Remove the meat and set aside.
- Sauté Veg: In the same pan, add the onions, carrots, and celery. Cook for 5 minutes until starting to soften. Stir in the tomato purée and cook for 1 minute.
- Assemble: Return the beef to the pan. Pour in the ale (or wine) and scrape the bottom of the pan to release the sticky bits. Add the beef stock, Worcestershire sauce, bay leaves, and thyme.
- Simmer: Bring to a boil, then cover with a lid. Place in an oven preheated to 300°F (150°C) and cook for 2 to 2.5 hours, until the meat is tender.
- Make Dumplings: While the stew cooks, mix the flour, suet, parsley, salt, and pepper in a bowl. Gradually add cold water and mix until a soft dough forms. Divide and roll into 8 balls.
- Add Dumplings: Remove the stew from the oven. Increase temperature to 375°F (190°C). Place the dumplings on top of the stew. Cover the pot again and cook for 20 to 25 minutes until the dumplings are puffed and fluffy. (Remove the lid for the last 10 minutes if you want them crispy).
- Serve: Discard the bay leaves and thyme sprigs. Serve the stew hot with the dumplings.
Notes
- Don’t Rush the Browning: Searing the beef until it is dark brown adds essential flavor (the Maillard reaction). If you skip this, the stew will look grey and taste bland.
Liquid Balance: If the stew looks too dry before adding dumplings, add a splash of water. If it is too runny, remove the lid and simmer on the stove for 10 minutes to reduce.
The Cut Matters: Do not use lean “stewing steak” if you can avoid it; beef shin or chuck has the fat and connective tissue needed for long slow cooking.
Alcohol Free: You can replace the ale or wine with the same amount of extra beef stock and a tablespoon of balsamic vinegar for acidity.
