Hearty Beef Stew with Fluffy Dumplings and Mashed Potato

Instructions

step 1 Toss the beef in flour, salt, and pepper. Heat oil in a heavy pot or Dutch oven and brown the beef in batches. Remove and set aside.
step 2 In the same pot, add onion and garlic and cook for 2-3 minutes. Stir in tomato paste, then add carrots, parsnip, leek, and baby potatoes. Cook for 5 minutes.
step 3 Return the beef to the pot and pour in beef stock and Worcestershire sauce. Add thyme and rosemary. Bring to a simmer.
step 4 Cover and simmer on low heat for 1.5 to 2 hours, or until the beef is tender.
step 5 Meanwhile, make dumplings by mixing flour, suet, and salt in a bowl. Add just enough cold water to bring the mixture together into a soft dough. Form into golf ball-sized dumplings.
step 6 Place dumplings on top of the stew, cover, and cook for 20 minutes without lifting the lid.
step 7 While dumplings cook, boil potatoes in salted water until tender. Drain and mash with butter and milk until smooth. Season to taste.
step 8 Serve the beef stew with fluffy dumplings over a generous scoop of mashed potato.

Storage and Reheating Tips

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. For best texture, reheat dumplings separately in a covered dish to retain moisture.