Longhorn Beef Stew with Dumplings


For the cold Northumbrian Winter Nights,  a rich beef stew with fluffy dumplings to keep you warm from the inside.



  • 2 tbsp olive oil
  • 25g/1oz butter
  • 750g/1lb 10oz Reiver Longhorn Stewing beef steak, chopped into bite-sized pieces
  • 2 tbsp plain flour
  • 2 garlic cloves, crushed
  • 175g/6oz baby onions, peeled
  • 150g/5oz celery, cut into large chunks
  • 150g/5oz carrots, cut into large chunks
  • 2 leeks, roughly chopped
  • 200g/7oz swede, cut into large chunks
  • 150ml/5fl oz red wine
  • 500ml/18fl oz beef stock
  • 2 fresh bay leaves
  • 3 tbsp fresh thyme leaves
  • 3 tbsp chopped fresh flatleaf parsley
  • Worcestershire sauce, to taste
  • 1 tbsp balsamic vinegar, or to taste
  • salt and freshly ground black pepper

For the dumplings

  • 125g/4½oz plain flour, plus extra for dusting
  • 1 tsp baking powder
  • pinch salt
  • 60g/2½oz suet
  • water, to make a dough

To serve

  • mashed potato
  • 1 tbsp chopped flatleaf parsley