Greek Beef Stew with Dumplings

  • Print

  • Share On...

  • Add Ingredients (0)

Terrifically tasty comfort food!


Calories: 456 Kcal per serving

Serves: 6
3 tbsp olive oil
350g (12oz) shallots
1 red pepper, deseeded and finely sliced
600g (1lb 5oz) lean diced stewing steak
3 whole cloves
1/2 tsp coriander seeds, crushed
1/2 tsp black peppercorns, crushed
1 cinnamon stick
1 tbsp raisins
750ml red wine
600ml (20fl oz) beef stock
1/4 tsp salt
1 small butternut squash, peeled, diced
For the dumplings:
115g (4oz) self-raising flour
55g (2oz) shredded suet
2 tbsp mixed spice


Heat 2 tablespoons of the oil in a large casserole dish and cook the shallots and peppers for 4-5 minutes until golden. Remove and set aside. Add the remaining oil and cook the beef until evenly browned. Add the spices and cook for 30 seconds. Add the raisins, return the shallots and pepper, stock, wine and season. Bring to the boil, cover and reduce the heat, and simmer gently for 30 minutes. Meanwhile, make the dumplings. Sift the flour into a bowl with some salt. Mix in the suet and mixed spice followed by enough cold water – about 125ml (4 1/2 fl oz) – to form a dough. Add the butternut squash to the stew. Break the dumplings into small balls and drop into the hot stew. Cover, increase the heat so that it’s boiling and cook for 20 minutes. Serve hot.