Beef Stew with Dumplings

gluten-free dairy-free

The rich, hearty aromas of this beef stew with dumplings is the perfect meal for cold days!


For the stew:
1 kg stewing beef, cut into 1-inch cubes
enough gluten-free flour to coat the beef 
a pinch of xanthan gum
Olive oil
2-3 cloves garlic, peeled and crushed
2 onions, peeled and finely chopped
2 x 425g tins of tomatoes
2 x 15 ml spoons (2 tablespoons) tomato puree
3 beef stock cubes, made up to 300ml (1 pint) water
4 carrots, sliced
2 sticks celery, sliced
2 leeks, sliced
2 parsnips, peeled and sliced
1 small swede, peeled and chopped

For the dumplings:

360g (12 oz) gluten-free flour
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
1 x 5 ml spoon (1 teaspoon) xanthan gum
3 x 15 ml spoons (3 tablespoons) dried or fresh mixed herbs
120g (4 oz) dairy-free margarine, cubed
600ml (1 pint) dairy-free milk
Salt and freshly ground black pepper, to taste

What to do:

  1. For the stew, sift together the gluten-free flour and xanthan gum then lightly coat the beef with it.
  2. Add a little vegetable oil to a heavy-based saucepan and over a moderate heat lightly brown the meat with the garlic and onions.
  3. Now add the tomatoes, tomato puree, and stock, stir thoroughly then lower heat before adding the vegetables.
  4. Cover and simmer for about 1 1/2 hours, stirring regularly to make sure the bottom doesn't catch (add more liquid if necessary).
  5. Meanwhile, make the dumplings by sifting the gluten-free flour with the xanthan gum and then add the herbs.  
  6. Rub the dairy-free margarine until it resembles breadcrumbs.
  7. Gradually add the dairy-free milk until you get a firm dough, which should be quite moist but not too wet.
  8. Divide the dough equally in to dumpling sized balls and roll each one into shape.
  9. Half an hour before serving the stew, add the dumplings by placing them carefully on top of the liquid. They will cook half in and half out of the gravy.