Ultimate Beef Stew
Member recipe

Ultimate Beef Stew

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Member recipe by


Serves 6

Beef, red wine, herb dumplings. This is it!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • For the Ultimate Stew
  • 1 Kg Brisket (cut into 3cm x 3cm chuncks)
  • 300ml red wine (Merlot is great, but anything robust)
  • 500ml water
  • 2 stock cubes
  • 4 carrots (chopped)
  • 2 onions (chopped)
  • Sunflower Oil
  • 2 tbs tyme
  • Salt & pepper
  • 25g Flour
  • 2 tbs tomato puree
  • 250g Closed Cup mushrooms (whole)
  • 3 cloves garlic (chopped)
  • Worcestershire Sauce
  • For the Ultimate Dumplings
  • 100g Bread
  • 140g butter (cubed)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbs freshly dried (good bunch fresh) parsely + extra for serving
  • 1 tsp dried tyme
  • 2 eggs (beaten)


    1. Add oil to an oven proof casserole or metal stewing pot and heat until it is smoking. If you want to use a slow cooker then just do all the steps in a large pan and transfer to the slow cooker when the strew is simmering. It is good economy to buy a whole role of brisket from your butcher. When you are about to start cooking, rince it under the tap to remove that 'sweat' that it generates in the fridge.
    2. Preheat the oven to 160C. Sear the beef in batches on all sides to get brown caramalisation of the meet. Remove from the pan and set to one side. Add the onions to the pan and cook down, stirring all the time. When done stir in the flour and mix. Add the water, stock cubes, red wine and tomato purée. Mix and make sure everything is dissolved. Return the beef to the mix and throw in the carrots and mushrooms. To give it some extra flavour richness, add 2 tbs Worcestershire Sauce.
    3. Transfer the cooking pot with the lid on to the oven for 1 hour 40 minutes with the lid on, or in the slow cooker on high for 1 hour then 5-6 hours on low (or just 6-7 hours on auto).
    4. crank the oven up to 200C. Throw the bread into a food processor and blitz! Throw in the baking powder, salt and herbs. Throw in the butter and blitz again until the butter disappears. Add the eggs and blitz again until a wet sticky dough is formed. You can of course do this by hand using a grater for the bread and mixing with a spoon. Open the stew pot and take small pieces of dough and form into dumplings (around the size of a small orange). Add to the stew and close the lid. Put the stew in the pre-heated oven for 20 minutes. If using a slow cooker, add when the cooker goes down to the 'low' setting.
    5. Serve ladled into a bowl with some fresh chopped parselly spinkled on top. Goes great with a glass of robust red wine or English Pale Ale.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Veronique Murray
1st Feb, 2019
Stew lovely but dumpling recipe can't be right surely 140g butter and 2 eggs to only 100g dry consistency like thick paint.. Just added a load of flour to see if they can be saved ?
28th Jul, 2019
Veronique, did you use bread or bread crumbs? I am making this now and thought (dried) bread crumbs for some reason, glad I double checked and will use fresh bread.
28th Jul, 2019
Dumplings turned out decent, not like suet versions but completely edible. Stew had a great flavour. Would make again!
4th Feb, 2014
Made this twice now and had fantastic results both times! Absolutely delicious, beef cooked to perfection! I cooked on the stove as my oven isn't great, worked just as well on a low heat for the same time.
chris210's picture
10th Apr, 2016
Glad you enjoyed it!
5th Jan, 2014
Just popped it in the slow cooker... looking forward to seeing how it turns out! One thing - garlic is mentioned in the ingredients, but not in the method. I added it with the stock and puree, fingers crossed that was the right time!
30th Dec, 2013
...looking again, maybe those are purely instructions for slow cookers... whoops....
30th Dec, 2013
Enjoying cooking this and have no doubt it will be good. Maybe I should have read the recipe more thoroughly beforehand, but it does say ready in 2.30 hrs and I've just got to the point where it has to be on low for 5-6 hours...
21st Sep, 2013
I believe you should state the carrots need to be cooked up before hand as its been in the oven now for two hours and they are still not cooked and I have very hungry people giving up wanting something else to eat
27th Jul, 2013
This was beautiful... my hubby enjoyed 3rd helpings ..thankyou :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.