Vickys Scottish Beef Stew & Suet Doughballs/Dumplin

Name: Vickys Scottish Beef Stew & Suet Doughballs/Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams lean braising steak, diced; 2 onions, diced or sliced; 2 carrots, diced or sliced; 2 large handfuls of peas; 500 ml beef stock; 1 clove chopped garlic; 2 tbsp tomato puree/paste; 1 tbsp worcestershire sauce, see below for a gluten-free recipe; 2 tbsp fresh parsley, finely chopped; 1/4 tsp thyme leaves; 1 bay leaf; 2 tbsp cornflour/cornstarch mixed with a little cold water; 2 stick chopped celery (optional); 1 diced green sweet pepper (optional); 100 grams self raising gf flour; 50 grams shredded suet; 1 pinch each salt & pepper; 5 tbsp or enough water to combine

Servings: persons

500 grams lean braising steak, diced
2 onions, diced or sliced
2 carrots, diced or sliced
2 large handfuls of peas
500 ml beef stock
1 clove chopped garlic
2 tbsp tomato puree/paste
1 tbsp worcestershire sauce, see below for a gluten-free recipe
2 tbsp fresh parsley, finely chopped
1/4 tsp thyme leaves
1 bay leaf
2 tbsp cornflour/cornstarch mixed with a little cold water
2 stick chopped celery (optional)
1 diced green sweet pepper (optional)
100 grams self raising gf flour
50 grams shredded suet
1 pinch each salt & pepper
5 tbsp or enough water to combine

1
Put all the casserole ingredients apart from the cornflour in a large ovenproof dish with a lid and combine well.
2
Let it sit for a few hours to soften and marinate the meat
3
Preheat the oven to gas 4 / 180C / 350F
4
Put the dish in the oven.
5
Total cooking time is 1 hr 45 minutes but you need to take the dish out and add the doughballs after an hour and 25 minutes
6
To make the doughballs, combine the dry ingredients and add just enough water to make a stiff dough
7
Split the dough into 8 and form into balls with floured hands.
8
They'll expand in the oven
9
Take the casserole from the oven after 1 hr and 25 minutes.
10
Place the doughballs on top of it and replace the lid.
11
Put back in the oven for the remaining 20 minutes.
12
If you like them crispy on top leave the lid off
13
When done, remove the bay leaf and thicken the gravy by stirring in the cornflour & water mixture.
14
Serve with mashed potato.
15
The doughballs should be fluffy and suck up the gravy from the stew
16
You can flavour the doughballs with rosemary, parsley or thyme if you like.
17
My grannie made the best doughballs, we would fight over them lol

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 500 grams lean braising steak, diced, 2 onions, diced or sliced, 2 carrots, diced or sliced, 2 large handfuls of peas, and more.

Yes, Vickys Scottish Beef Stew & Suet Doughballs/Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vickys Scottish Beef Stew & Suet Doughballs/Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions