Bistro stew and herby dumplings

stew and dumplings

This hearty stew contains butternut squash which contain generous amounts of carotenoids essential for healthy hearts. The butternut squash melts into the gravy, thickening it with flavour and nutrients.


Price: £5.80 or £1.45 per portion

Serves: 4

Total time: 170 minutes


  • 750g stewing steak trim fat and cut into 3cm cubes
  • 3 tablespoons plain flour
  • 2 beef stock cube
  • 2 litre water boiling
  • 3 carrots peeled and cubed
  • 2 onions peeled and diced
  • 1/2 butternut squash peeled and cut into 3cms cubes
  • 1 tablespoon vegetable oil (sunflower or olive can be used)
  • 30g suet
  • 120g self raisng flour
  • 2 tablespoon parsley (fresh, chopped finely)


  • Coat meat in flour
  • Heat oil in a frying pan, add floured steak pieces , fry on each side until lightly browned
  • Remove to a saucepan
  • Add stock cubes to the saucepan with all the ingredients for the stew and bring to boil
  • Reduce heat and simmer for up to 2 hours 30 minutes or until meat is tender and most of the butternut squash has dissolved into the sauce.
  • To make Dumplings – sieve flour into a bowl, add herbs and suet
  • Add water to flour and mix to make a soft dough
  • Cut dough into 8 equal pieces and shape into balls
  • Place dumplings onto the surface of the stew 20 minutes before end of cooking time
  • Cook with the lid on
  • For crusty dumplings place in the oven for the last 20 minutes without the lid.