Gluten/Dairy Free Beef Stew with Dumplings

This hearty beef stew is a very satisfying healthy comfort food. This recipe contains 5 different types of vegetables giving the recipe superb nutritional value. This one-pot beef stew is also gluten and dairy free, making it a great crowd pleaser. 

Serves 4-5
Time taken: 30 minutes plus 3 hour simmering
Difficulty: Easy


Ingredients

Beef Stew

  • Vegetable oil
  • 500g Beef stewing steak, chopped into bite-sized pieces
  • 1 Spanish onions, diced
  • 3 Celery stick, sliced
  • 3 Turnips, peeled and diced
  • 2 Garlic cloves, crushed
  • 30g Gluten free white flour
  • 1 Swede, peeled and cut into 1cm cubes
  • 3 Carrots, peeled and cut into large chunks
  • 175ml Red wine
  • 1ltr Beef stock
  • 1tbsp Balsamic vinegar, or to taste
  • Chopped fresh flat parsley (Remove and finely chop the stalks)
  • Fresh thyme
  • 4 Fresh bay leaves
  • Cracked black pepper
  • Sea salt

Dumplings (10)

  • 220G Gluten free white flour, plus extra for dusting
  • 1 1/2 Tsp Baking powder
  • Pinch salt
  • 80G Beef suet
  • Water, to make a dough
Beef Stew 1.jpg
Beef Stew 2.jpg

INGREDIENT NOTES

  • Beef suet can be swapped with vegetable suet (If coeliac make sure to check packaging as vegetable suet sometimes contains gluten)
  • Gluten free white flour can be swapped with plain flour 
  • Serve with creamy mashed potatoes or rustic bread

Method

  1. In a large saucepan over a medium heat sauté the onions, celery and turnips for 8-10 minutes, until soften. Add the garlic and sauté for an additional minute.
     
  2. Turn up the heat and quickly add the beef and flour, season with salt and pepper. Once the beef has been seared add the red wine and deglaze the pan (scrape any brown bits stuck to the bottom of the pan).  Once the wine has nearly evaporated add the beef stock and 1 litre of water and bring to the boil, mixing slowly with a wooden spoon. Next turn down the heat to low and add your balsamic vinegar, swede, parsley stalks and mix. Next add the fresh thyme and bay leaves and leave to simmer for about 2 1/2hours. Check and stir once every 15-30 minutes and add water if needed (try to leave the fresh thyme and bay leaves at the top, to make it easier to remove later).
     
  3. Meanwhile start making the dumplings by sifting the flour and baking powder into a mixing bowl, add suet and salt and mix well. Next add 3 tbsp of water and stir. If the dough is to dry keep adding a tbsp of water until you have a slight soft sticky dough. With floured hands, roll small balls of dough roughly into 30g balls. Wrap in cling film and leave on the side.
     
  4. After the stew has been simmering for 2 1/2 hours add the carrots and dumplings then cover the saucepan with a lid and simmer for an additional 30-45 minutes, until the beef is tender and the dumplings are cooked. Turn off the heat and remove the fresh thyme stalks and bay leaves from the stew, add the parsley leaves and mix.
     
  5. Season the taste with salt and pepper and serve fresh from the pan with an extra sprinkle of parsley.
Jack SlobodianComment