British Recipes > Exeter Stew with Parsley Dumplings

How to make Exeter stew with parsley dumplings:
A typical beef stew from Exeter in Devon.


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)


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