Beef stew and dumplings

I’m running late with my leftover recipe this week, sorry for the delay! Yesterday I had a lot of roast beef left so I made beef stew and dumplings! I have made this recipe once before and it went down well, its comfort food at its best =)

The main vegetables in this recipe are carrots, parsnips and mushrooms but it works well with any veg. This is a great recipe to use up vegetables that are approaching their use by date, I threw in some asparagus that needed using.

Beef stew and dumplings Serves 4


  • 400g carrots, chopped
  • 400g parsnips, chopped
  • 200g mushrooms, halved or quartered
  • 300g leftover roast beef, cut into chunks
  • 500ml jar beef and ale sauce
  • 250ml beef stock
  • 50g shredded vegetable suet
  1. Preheat oven to 200 degrees (180 degrees fan oven). Cook the carrot and parsnips in a pan of boiling water for 10 minutes until softened. Add to a large pan or wok with the leftover beef, cooking sauce and mushrooms and simmer for 5 minutes, stirring regularly.
  2. Pour into a casserole dish, add the stock and put into the oven for 5 minutes while you make the dumplings.
  3. Follow instructions on the suet packet to make the dumplings. Add to the casserole dish and cook for 20 minutes.

2014-03-17 17.55.47

2014-03-17 17.56.03

Looks pretty good right? Who knew leftovers could taste like this 😉

Bye for now,

Hayley x



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