James Martin Beef Stew And Dumplings​

James Martin’s Beef Stew and Dumplings is the ultimate winter warmer. James is a staunch believer that a proper stew needs two things: patience and suet. Unlike quick braises, this recipe uses affordable cuts of beef like shin or chuck, cooking them slowly until the collagen breaks down and the meat melts in your mouth. The crowning glory, however, is the herb-flecked suet dumplings—crispy on the top, fluffy in the middle, and soaked in rich gravy on the bottom.

Try More Recipes:

• James Martin Fluffy Dumplings Recipe
• James Martin​ Chateaubriand Recipe
• James Martin​ Homemade Beef Burgers

Why You Will Love This Beef Stew And Dumplings​ Recipe:

• The Cut: James recommends shin of beef or braising steak. These tougher cuts are cheaper but have far more flavor than expensive fillet when slow-cooked.
• The Dumplings: Made with suet (beef or vegetable fat), they are infinitely lighter and fluffier than heavy butter-based dumplings.
• One-Pot Wonder: Everything cooks in the same pot, meaning minimal washing up.
• Rich Gravy: Coating the beef in seasoned flour before frying thickens the sauce naturally as it cooks, creating a glossy, deep-brown gravy.

James Martin Beef Stew and Dumplings Ingredients

For the Stew:

• 1kg Beef Shin or Braising Steak: Cut into large 3-4cm chunks.
• 2 tbsp Plain Flour: Seasoned with salt and pepper (for dusting).
• 2 tbsp Vegetable Oil: For frying.
• 2 Large Onions: Roughly chopped.
• 4 Large Carrots: Peeling optional, cut into thick chunks.
• 2 Celery Sticks: Roughly sliced.
• 1 tbsp Tomato Purée: For richness.
• 500ml Beef Stock: Hot.
• 300ml Red Wine or Ale/Stout: (Guinness works brilliantly).
• 1 tbsp Worcestershire Sauce: A splash for umami.
• Fresh Thyme & Bay Leaves: bundled together.

For the Dumplings:

• 125g Self-Raising Flour: Plus extra for dusting.
• 60g Suet: Shredded (Beef or Vegetable suet).
• 1 tbsp Fresh Parsley: Finely chopped.
• Salt & Pepper: To taste.
• Cold Water: Approx 4–5 tbsp, to bind.

How To Make James Martin Beef Stew and Dumplings

1. Coat the Beef: Place the seasoned flour in a bowl or a plastic bag. Add the beef chunks and toss well until every piece is lightly coated. Shake off excess flour.
2. Sear (Crucial Step): Heat the oil in a large casserole dish over high heat. Fry the beef in batches (don’t crowd the pan) until deep brown on all sides. Remove the browned meat and set aside.
3. Cook the Base: In the same pan, add the onions, carrots, and celery. Fry for 5 minutes until starting to color, scraping up any sticky beef bits from the bottom of the pan. Stir in the tomato purée and cook for 1 minute.
4. Deglaze & Simmer: Pour in the red wine (or ale) and let it bubble fiercely for 2 minutes to reduce. Return the beef (and any juices) to the pan. Add the hot beef stock, Worcestershire sauce, thyme, and bay leaves.
5. Slow Cook: Bring to a boil, then reduce heat to a very low simmer. Cover with a lid and cook gently for 2.5 to 3 hours (or place in a 150°C/300°F oven). The meat should be tender enough to cut with a spoon.
6. Make Dumplings: While the stew simmers, mix the self-raising flour, suet, parsley, salt, and pepper in a bowl. Gradually add the cold water, stirring with a knife, until it comes together into a soft, slightly sticky dough. Divide into 8 balls.
7. The Finish: About 25–30 minutes before the end of cooking, remove the lid. Drop the dumplings carefully on top of the stew (leaving space between them as they will expand).
8. Steam or Bake:
   • Stovetop: Cover tightly with the lid and simmer for 20 minutes. Do not peek! They need steam to rise.
   • Oven (James’s Preference): Leave the lid off and bake in the oven (180°C/350°F) for 20–25 minutes. This makes the dumplings crispy and golden on top.

Recipe Tips

• The Flour Coat: Do not skip coating the beef in flour. The starch in the flour is what thickens the stew later on. If you skip this, your gravy will be thin and watery.
• Don’t Peek: If steaming dumplings on the stovetop, lifting the lid lets the steam escape and your dumplings will be heavy and dense (cannonballs).
• Suet is Key: Butter makes a scone-like texture; suet makes a fluffy, traditional dumpling texture.
• Make it Ahead: Stew always tastes better the next day. You can make the stew ahead, refrigerate it, and then reheat it and add fresh dumplings just before serving.

What To Serve With Beef Stew and Dumplings?

James Martin’s Beef Stew and Dumplings is a rich, hearty meal that benefits from fresh, vibrant sides to cut through the deep, savory flavors. The ideal accompaniment is a generous serving of buttered Savoy cabbage, steamed kale, or tenderstem broccoli to add colour and crunch. For the ultimate comfort food experience, James often serves this with creamy mashed potatoes (yes, double carbs!) to soak up the glossy gravy, or a side of braised red cabbage to provide a sharp, acidic contrast to the fatty beef.

How To Store Leftovers Beef Stew and Dumplings?

• Fridge: Store in an airtight container for 3 days. The dumplings may soak up more gravy and become softer.
• Freezer: The stew freezes perfectly for 3 months. Dumplings can be frozen but are best made fresh.

How To Reheat Beef Stew and Dumplings?

• Stovetop/Oven: Place in a pot (or oven dish) and heat gently until piping hot. Add a splash of water if the gravy has become too thick.

FAQs

Try More Recipes:

• James Martin Beef Stew​
• James Martin​ Beef and Ale Pie
• James Martin​ Beef Bourguignon

Beef Stew and Dumplings Nutrition Facts

• Calories: ~600 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 850mg
• Total Carbohydrate: 35g
• Protein: 45g

James Martin Beef Stew And Dumplings​

Recipe by Ella ThompsonCourse: Main, Lunch, DinnerCuisine: BritishDifficulty: Easy

Servings

4-6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

600

kcal

James Martin’s Beef Stew is a masterclass in slow cooking. Tender chunks of beef shin are braised in red wine and stock until meltingly soft, topped with fluffy herb suet dumplings.

Ingredients

• For the Stew:

• 1kg Beef Shin or Braising Steak: Cut into large 3-4cm chunks.

• 2 tbsp Plain Flour: Seasoned with salt and pepper (for dusting).

• 2 tbsp Vegetable Oil: For frying.

• 2 Large Onions: Roughly chopped.

• 4 Large Carrots: Peeling optional, cut into thick chunks.

• 2 Celery Sticks: Roughly sliced.

• 1 tbsp Tomato Purée: For richness.

• 500ml Beef Stock: Hot.

• 300ml Red Wine or Ale/Stout: (Guinness works brilliantly).

• 1 tbsp Worcestershire Sauce: A splash for umami.

• Fresh Thyme & Bay Leaves: bundled together.

• For the Dumplings:

• 125g Self-Raising Flour: Plus extra for dusting.

• 60g Suet: Shredded (Beef or Vegetable suet).

• 1 tbsp Fresh Parsley: Finely chopped.

• Salt & Pepper: To taste.

• Cold Water: Approx 4–5 tbsp, to bind.

Directions

• Coat the Beef: Place the seasoned flour in a bowl or a plastic bag. Add the beef chunks and toss well until every piece is lightly coated. Shake off excess flour.
• Sear (Crucial Step): Heat the oil in a large casserole dish over high heat. Fry the beef in batches (don’t crowd the pan) until deep brown on all sides. Remove the browned meat and set aside.
• Cook the Base: In the same pan, add the onions, carrots, and celery. Fry for 5 minutes until starting to color, scraping up any sticky beef bits from the bottom of the pan. Stir in the tomato purée and cook for 1 minute.
• Deglaze & Simmer: Pour in the red wine (or ale) and let it bubble fiercely for 2 minutes to reduce. Return the beef (and any juices) to the pan. Add the hot beef stock, Worcestershire sauce, thyme, and bay leaves.
• Slow Cook: Bring to a boil, then reduce heat to a very low simmer. Cover with a lid and cook gently for 2.5 to 3 hours (or place in a 150°C/300°F oven). The meat should be tender enough to cut with a spoon.
• Make Dumplings: While the stew simmers, mix the self-raising flour, suet, parsley, salt, and pepper in a bowl. Gradually add the cold water, stirring with a knife, until it comes together into a soft, slightly sticky dough. Divide into 8 balls.
• The Finish: About 25–30 minutes before the end of cooking, remove the lid. Drop the dumplings carefully on top of the stew (leaving space between them as they will expand).
• 
  Steam or Bake:
  Stovetop: Cover tightly with the lid and simmer for 20 minutes. Do not peek! They need steam to rise.
  Oven (James’s Preference): Leave the lid off and bake in the oven (180°C/350°F) for 20–25 minutes. This makes the dumplings crispy and golden on top.
  
  

Notes

• The Flour Coat: Do not skip coating the beef in flour. The starch in the flour is what thickens the stew later on. If you skip this, your gravy will be thin and watery.
  Don’t Peek: If steaming dumplings on the stovetop, lifting the lid lets the steam escape and your dumplings will be heavy and dense (cannonballs).
  Suet is Key: Butter makes a scone-like texture; suet makes a fluffy, traditional dumpling texture.
  Make it Ahead: Stew always tastes better the next day. You can make the stew ahead, refrigerate it, and then reheat it and add fresh dumplings just before serving.