Shin of Beef Stew with Herb Dumplings



3 tablespoons extra virgin olive oil
1.5kg Todenham shin of beef, diced
2 onions, diced
4 fresh bay leaves
200ml red wine
1200ml beef stock
2 tablespoons plain flour
Sea salt and freshly ground pepper
4 carrots, diced
4 celery sticks, sliced
4 parsnips, diced
200g self raising flour
115g suet
30g fresh herbs – chives/parsley
3g sea salt

Original Recipe makes 6 servings


Preheat the oven to 300°F, 150°C or gas mark 2.

Heat the olive oil in a large casserole. Lightly dust beef shin in flour and fry in small batches until browned all over. Remove the beef from the pan and saute the onions. Return the beef to the pan and add the bay leaves, red wine, beef stock and seasoning. Cover and place in the oven for 80 minutes.

Remove from the oven and add carrots, celery and parsnips. Cover and again return to the oven for 30 minutes.

In the meantime make the herb dumplings. Place self raising flour, suet and fresh herbs in a bowl and rub together. Then add just enough water to bind without the dough becoming too sticky. Divide dough into 12 and roll each ball until smooth.

Remove the casserole from the oven and turn oven up to 180°C, 350°F or gas mark 4.

Check seasoning and arrange dumplings on top in a single layer. Cover and cook for 20 minutes, then uncover and cook for a further 15 minutes until dumplings are browned slightly.

Garnish with fresh herbs and serve. 

The stew can be made a day in advance to enhance flavour, heated through and then finished by adding dumplings as in stage 6.

RecipeWayne Standley