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Winter beef stew with a cheesy dumpling crust


  • Heat a thin layer of oil in a heavy-bottomed pot and seal the beef all over. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté, the onion, garlic and mushrooms until reasonably tender, stirring and scraping the bottom of the pot as you do so.
  • Then add 2 heaped tbsp flour and cook, continually stirring.
  • Add the carrots and red wine with 2 cups stock, the tomato paste, bay leaves, seasonings, parsley and thyme. Bring to the boil and return the beef.
  • Then turn the heat down and gently simmer for about 1-1½ hours until tender.
  • Preheat oven to 180°C fan forced (200°C normal).
  • To make the topping, sift 225 gm flour and the baking powder into a large bowl. Add 70 gm grated tasty cheese and mix well.
  • In another large bowl, combine the milk with 2 tbsp oil. Then add the flour mixture, little by little, stirring between each addition to form a soft (but slightly sticky) dough.
  • Transfer the stew to a large casserole (or ovenproof dish) and top with dollops of the dough. Sprinkle with a decent amount of grated cheese and cook in the oven for about 20-30 mins until golden brown.
  • Serve with a simple green salad on the side.


  • olive oil
  • 1 kg cubed stewing beef
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 6-10 button mushrooms, quartered
  • plain flour
  • 2-3 large carrots, cut into chunks
  • 1 cup red wine
  • 2-3 cups chicken (or beef) stock
  • 1 heaped tbsp tomato paste
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • a few fresh thyme sprigs
  • 3 tspn baking powder
  • 70+ gm grated tasty cheese
  • 150 ml milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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