Braised Beef in Red Wine with Parsley Dumplings

Come home to James Tanner's hearty winter stew, studded with dumplings and chunky-cut vegetables
By James Tanner
Braised Beef in Red Wine with Parsley Dumplings
  • Rating:
  • Serves: 12-15
  • Cook Time: 2.25 hours 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • plain flour, for dusting the beef
  • 1 tsp salt and black pepper
  • 2 kg chuck steak
  • 6-8 tbsp olive oil, for frying
  • 2 onions, diced
  • 4 cloves garlic, chopped
  • 700 ml red wine
  • 1 bay leaf
  • 4 large carrots, cut into 2cm chunks
  • 1 large turnip, cut into 2cm chunks
  • 1 large swede, cut into 2cm chunks
  • 1.25 litres beef stock

For the dumplings

  • 150 g suet
  • 4 egg yolks
  • 100 g plain flour
  • water, to bind
  • 1/2 chopped curly parsley


1. Combine the flour with the seasoning and use to lightly coat the beef. Dust off any excess.

2. Heat the olive oil in a big casserole pan set over a high heat. Add the chopped onions and garlic and fry for 2 minutes.

3. Tip the beef into the pan and continue frying until browned. Remember to keep the heat high and stir regularly to prevent scorching.

4. Add the red wine and bay leaf and reduce the wine by half its original volume. Add the chopped vegetables and mix well.

5. Pour over enough stock to cover and simmer for about 1-1 ½ hours, until the meat is almost, but not quite, tender. While the meat is cooking, make the dumplings.

6. Combine all the dumpling ingredients in a mixing bowl, adding enough water to bind the ingredients into a soft dough. Dust your hands with flour and roll the mixture into small balls about 2 cm in diameter. Drop the dumplings into the beef casserole, cover, and continue simmering for about 25 minutes. Season and serve with fluffy mashed potatoes.

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