Minced Beef with Cheddar Dumplings
A comforting and hearty dish featuring minced beef and cheddar cheese dumplings.
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- •Parsley(optional)
- •Tomato puree
- •2 Bay leaves
- •Mature cheddar cheesegrated
- •Beef stockgood quality
- •Beef mincetry to get nice stuff from the butchers
- •Salt
- •Black pepperfreshly milled
- •Red wine
- •Chopped tomatoestin
- •200 ml Waterfor the dumplings
- •Self-raising flour
- •Carrotfinely diced
- •Onionfinely diced
- •Celeryfinely diced
- •3 cloves Garlic
- •Plain flour(optional)for thickening
- 1
Sweat the carrot, onion, celery, and garlic in a pan with a bit of oil over low heat for 15-20 minutes until soft.
20 min
- 2
Add tomato puree to the pan and cook for about a minute.
1 min
- 3
Add a heaped dessert spoon of flour to the pan, mix, and cook to remove the raw flavor.
1 min
- 4
Transfer the mixture to a casserole dish, add red wine, and reduce by half.
2 min
- 5
Add beef mince to the pan, cook until browned, then add to the casserole dish.
5 min
- 6
Add beef stock to the pan, boil to remove bits, then add to the casserole dish.
2 min
- 7
Add chopped tomatoes, bay leaves, salt, and pepper to the casserole dish, mix, and bake at gas mark 5 for 40 minutes.
40 min
- 8
Prepare dumplings by mixing self-raising flour, cheddar cheese, parsley, salt, pepper, and water to form a dough.
10 min
- 9
Shape dough into dumplings and refrigerate until ready to use.
5 min
- 10
Place dumplings on top of the stew and bake for an additional 30-40 minutes until golden brown.
40 min
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