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Beef stew and dough-boys

Beef stew and dough-boys

‘This is actually my mum’s hearty stew, and it is so simple – the beef and vegetables have plenty of flavour on their own,’ says food’s Stef Fox Adcock.

Serves 4


1. Brown the meat over a high heat in a little oil – fry in batches so the meat doesn’t boil. Put in a very large saucepan and add the veg.

2. Pour in the stock, ensuring there’s enough to cover all the meat and veg – if not, add more water. Add the thyme and bay leaves to the pan and simmer uncovered for at least 1½ hours, and 2½ if you can.

3. Mix all the dry dough-boy ingredients and mustard together with enough water to make a stiff but sticky dough. Roll into golf-size balls and add to the pan (now covered) for the last 40 minutes.



  • Skirt of beef 600g, in large cubes
  • Onion 1 large, sliced
  • Swede 1 small, cubed
  • Carrots 2 large, in thick slices
  • Beef stock about 2 pints
  • Bay leaves 2
  • Thyme a few sprigs

  • For the dumplings
  • Self raising flour 200g
  • Suet 100g
  • Salt ½ tsp
  • Mustard 1 tsp
  • Cold water

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