James Martin's beef stew and dumplings slow cooker recipe to warm you from head to toe

TV chef James Martin
-Credit: (Image: Getty Images)


As the nights draw in and autumn's chill takes hold, many are turning to their slow cookers for comfort food. Stews become a staple, with their ability to transform simple ingredients into succulent, tender meals that warm you from the inside out.

Celebrity chef James Martin has shared his beef stew and dumpling recipe with BBC Good Food, boasting a preparation time of just 30 minutes. Perfect for setting up in the morning or at lunchtime, it simmers throughout the day, enhancing its rich flavours.

The recipe's description entices with: "For the coldest wintry evenings, tuck into a rich beef stew with fluffy dumplings to warm you right down to your toes."

True to form for a James Martin dish, butter is on the ingredient list.

Ingredients for the beef stew include 2 tbsp olive oil, 25g/1oz butter, 750g/1lb 10oz beef braising steak cut into bite-sized pieces, 2 tbsp plain flour, 2 crushed garlic cloves, 175g/6oz peeled baby onions, 150g/5oz celery and carrots each cut into large chunks, roughly chopped leeks, 200g/7oz swede cut into large chunks, 150ml/5fl oz red wine, 500ml/18fl oz beef stock, 2 fresh bay leaves, 3 tbsp each of fresh thyme leaves and chopped fresh flatleaf parsley, Worcestershire sauce and 1 tbsp balsamic vinegar to taste, along with salt and freshly ground black pepper.

For the dumplings, you'll need 125g/41⁄2oz plain flour (plus extra for dusting), 1 tsp baking powder, a pinch of salt, 60g/21⁄2oz suet and water to make a dough. To serve, prepare mashed potato and 1 tbsp chopped flatleaf parsley.

Start by preheating the oven to 180C/350F/Gas 4. Heat the oil and butter in an ovenproof casserole dish and brown the beef on all sides.

Sprinkle over the flour and cook for a further two to three minutes. Add the garlic and all the vegetables and fry for one to two minutes.

Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar to taste. Season with salt and freshly ground black pepper.

There are few things finer than a warming stew
There are few things finer than a warming stew

Cover it with a lid and transfer it to the oven, cooking for around two hours until the meat is tender. For the dumplings, sift the flour, baking powder and salt into a bowl.

Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.

After the stew has been in the oven for two hours, remove the lid from the stew and place the balls on top. Cover the pot, return to the oven and cook for a further 20 minutes, or until the dumplings have puffed up and are tender.

If you prefer your dumplings with a golden top, leave the lid off when returning to the oven. To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings.

Sprinkle with chopped parsley.