Exeter Stew with Pasrsley Dumplings Recipe

food from great britain
author pic


 Updated 12/03/2017

 See comments

A delicious and satisfying stew from Exeter, the county town of Devon - the parsley dumplings really add an extra dimension to the dish.


  • 2lbs braising steak, cut into bite size pieces
  • 2 heaped tablespoons flour, seasoned with salt and black pepper
  • 4 tablespoons dripping
  • 2 large onions, peeled and sliced
  • 3 carrots, peeled and sliced
  • 2 pints beef stock
  • 1 teaspoon vinegar
  • salt and pepper

  • For the dumplings:
  • 6oz plain flour
  • 3oz shredded suet
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon dried mixed herbs
  • 2 1/2 tablespoons chopped parsley
  • milk to mix dumpling ingredients
(see measure conversions for more information on quantites)


  1. Toss the beef in the seasoned flour.
  2. Brown the meat in the dripping in a large frying pan.
  3. Add the onions and carrots and cook gently until the onions begin to soften.
  4. Stir in the remaining seasoned flour and cook stirring for a few minutes.
  5. Add the stock gradually stirring.
  6. Add the vinegar.
  7. Bring to the boil.
  8. Cover and simmer for about 1 3/4 hours over a very low heat.
  9. Make dumplings as shown in basic dumpling recipe but with ingredients as above.
  10. Add the dumplings to the stew about 30 minutes before it is ready.

Prep Time: 20 minutes

Cook Time: 135 minutes

Yield: 4 portions


E-mail (Will not appear online)
Powered by Comment Script