Gordon Ramsay Beef Stew And Dumplings Recipe

This rich, hearty gordon ramsay beef stew and dumplings recipe is made with braised beef, red wine, and suet, and ready in 2 hours and 50 minutes. The best part is breaking open a fluffy dumpling soaked in the glossy, slow-cooked gravy. I always look forward to making this comforting classic on a cold winter afternoon.

Why This Classic Works

I used to struggle with tough beef when making stews, usually because I rushed the cooking process. Cooking the meat low and slow breaks down all the tough connective tissue perfectly.

The real surprise for me was learning not to submerge the dumplings entirely. Letting them sit on top of the stew means they steam on the bottom but get wonderfully crisp on top.

Gordon Ramsay Beef Stew And Dumplings Recipe Ingredients

For the Stew:

• 800g braising beef, cut into large chunks
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 3 carrots, peeled and sliced thickly
• 2 celery sticks, sliced
• 2 garlic cloves, crushed
• 2 tbsp tomato puree
• 250ml red wine
• 700ml beef stock
• 1 bouquet garni (thyme, bay leaves, parsley stalks)

For the Dumplings:

• 150g self-raising flour
• 75g beef suet (or vegetable suet)
• 1 pinch sea salt and black pepper
• 2 tbsp fresh parsley, finely chopped
• 4-5 tbsp cold water

How To Make Gordon Ramsay Beef Stew And Dumplings Recipe

1. Sear the Beef: Heat olive oil in a large casserole dish over high heat. Brown the beef chunks in batches until deeply golden all over, then remove to a plate.
2. Cook the Vegetables: Lower the heat to medium. Add the onion, carrots, celery, and garlic to the same pot, cooking until softened and slightly browned.
3. Deglaze the Pan: Stir in the tomato puree and cook for 1 minute. Pour in the red wine, scraping up the browned bits from the bottom, and simmer until reduced by half.
4. Simmer the Stew: Return the beef to the pot along with the beef stock and bouquet garni. Bring to a boil, cover, reduce the heat, and simmer gently for 2 hours until the beef is tender.
5. Mix the Dumplings: While the stew cooks, mix the self-raising flour, suet, salt, pepper, and parsley in a bowl. Gradually add cold water until a soft, slightly sticky dough forms.
6. Shape and Cook: Roll the dough into 8 even balls. Drop them onto the surface of the simmering stew, cover tightly, and cook for another 20 minutes until puffed and cooked through.

Recipe Tips

• Do not overcrowd the pan: Browning the beef in batches ensures it sears rather than boils in its own juices.
• Use a tight-fitting lid: The dumplings need trapped steam to puff up and become light and fluffy.
• Reduce the wine: Letting the alcohol cook off concentrates the flavor and prevents a bitter taste in the final gravy.
• Keep the dumplings small: They will double in size as they steam, so do not make the raw dough balls too large.

What To Serve With Beef Stew And Dumplings

This is a complete meal on its own thanks to the heavy dumplings and root vegetables. I highly recommend serving it alongside some buttered green cabbage or roasted Brussels sprouts to cut through the richness. A slice of crusty bread is also great for wiping the bowl clean.

How To Store

Store leftover stew in an airtight container in the fridge for up to 3 days. The dumplings will absorb more liquid as they sit, so you may need a splash of water when reheating. You can freeze the stew portion for up to 3 months, but the dumplings are best made fresh.

FAQs

Can I make this without suet?

Yes, you can substitute cold, grated butter or vegetable shortening for the suet. The texture will be slightly different, but still rich and fluffy.

Why did my dumplings turn out hard?

Hard dumplings usually result from over-mixing the dough or packing the balls too tightly. Mix just until the dough comes together and roll them gently.

Can I cook this in a slow cooker?

Absolutely. Transfer the browned beef and reduced wine mixture to a slow cooker. Cook on low for 6-8 hours, adding the dumplings for the final hour.

What cut of beef is best for stew?

Braising steak, chuck roast, or beef cheek are ideal. These cuts have plenty of collagen that breaks down during slow cooking to tenderize the meat.

Nutrition

• Calories: 680 kcal
• Total Fat: 34 g
• Saturated Fat: 14 g
• Cholesterol: 130 mg
• Sodium: 850 mg
• Total Carbohydrate: 42 g
• Protein: 45 g

Try More Recipes:

• Gordon Ramsay Buffalo Wings Recipe
• Gordon Ramsay Chicken Cacciatore Recipe
• Gordon Ramsay Beef Brisket Recipe

Gordon Ramsay Beef Stew And Dumplings Recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

20

minutes

Cooking time

3

hours 

50

minutes

Total time

4

hours 

10

minutes

This rich, comforting gordon ramsay beef stew and dumplings recipe features braising beef, red wine, and fluffy suet dumplings. Ready in 2 hours 50 minutes, it is an easy weekend project ideal for chilly winter evenings.

Ingredients

• 800g braising beef, cut into large chunks

• 2 tbsp olive oil

• 1 large onion, roughly chopped

• 3 carrots, peeled and sliced thickly

• 2 celery sticks, sliced

• 2 garlic cloves, crushed

• 2 tbsp tomato puree

• 250ml red wine

• 700ml beef stock

• 1 bouquet garni (thyme, bay leaves, parsley stalks)

• 150g self-raising flour

• 75g beef suet (or vegetable suet)

• 1 pinch sea salt and black pepper

• 2 tbsp fresh parsley, finely chopped

• 4-5 tbsp cold water

Directions

• 1. Sear the Beef: Heat olive oil in a large casserole dish over high heat. Brown the beef chunks in batches until deeply golden all over, then remove to a plate.
• 2. Cook the Vegetables: Lower the heat to medium. Add the onion, carrots, celery, and garlic to the same pot, cooking until softened and slightly browned.
• 3. Deglaze the Pan: Stir in the tomato puree and cook for 1 minute. Pour in the red wine, scraping up the browned bits from the bottom, and simmer until reduced by half.
• 4. Simmer the Stew: Return the beef to the pot along with the beef stock and bouquet garni. Bring to a boil, cover, reduce the heat, and simmer gently for 2 hours until the beef is tender.
• 5. Mix the Dumplings: While the stew cooks, mix the self-raising flour, suet, salt, pepper, and parsley in a bowl. Gradually add cold water until a soft, slightly sticky dough forms.
• 6. Shape and Cook: Roll the dough into 8 even balls. Drop them onto the surface of the simmering stew, cover tightly, and cook for another 20 minutes until puffed and cooked through.