Cider Beef Stew With Dumplings Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Braising steak550 Gram
 Flour1 Tablespoon, seasoned
 Dripping/Lard30 Milliliter (Two 15 Milliliter Spoon)
 Onion1 Large, peeled and chopped
 Celery stick3 , scrubbed and sliced
 Dry cider300 Milliliter
 Beef stock300 Milliliter
 Ground black pepper To Taste
 Self raising flour100 Gram
 Salt1 Pinch
 Shredded suet50 Gram
 Mixed herbs5 Milliliter (1 Spoon)
 Water1 Tablespoon
 Braising steak1 1⁄4 Pound
 Flour1 Teaspoon (Leveled), seasoned
 Dripping/Lard2 Tablespoon
 Dry cider1⁄2 Pint
 Beef stock1⁄2 Pint
 Self raising flour4 Ounce
 Shredded suet2 Ounce
 Mixed herbs1 Teaspoon
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4717 Calories from Fat 2286

% Daily Value*

Total Fat 254 g391.1%

Saturated Fat 116.2 g581%

Trans Fat 0 g

Cholesterol 553.1 mg

Sodium 5478 mg228.2%

Total Carbohydrates 295 g98.3%

Dietary Fiber 14.1 g56.6%

Sugars 83.4 g

Protein 285 g570.9%

Vitamin A 14.2% Vitamin C 46.8%

Calcium 89.9% Iron 86.2%

*Based on a 2000 Calorie diet


Trim the beef and cut into 2-5 cm (1 in) cubes.
Toss in seasoned flour.
Melt the fat and fry the meat until well browned then transfer to an ovenproof casserole.
Fry the onion and celery gently for a few minutes in the same fat then stir in 1 x 15 ml spoon (1 tablespoon) seasoned flour and cook for 1 minute.
Add the cider and stock and bring to the boil.
Season to taste and pour over the beef.
Cover and cook in a warm oven for 1 1/2 hours, or until the meat is almost tender.
Meanwhile, to make the dumplings, mix together the flour, a pinch of salt, suet and herbs and mix to a soft dough with water.
Form into 8 balls.
Add to the casserole and continue cooking for a further 20 to 30 minutes or until the dumplings are cooked.
Taste and adjust the seasonings before serving.