Beef vegetable soup with dumplings is super comforting & the perfect recipe for a Sunday treat. It's flavoured with rosemary & hearty from the potatoes.
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Beef Vegetable Soup with Dumplings

Beef vegetable soup with dumplings is super comforting & the perfect recipe for a Sunday treat. It's flavoured with rosemary & hearty from the potatoes.
Course Main Course, Soup
Cuisine British, Traditional
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4 servings
Calories 576kcal
Author Amy Fulwood

Ingredients

  • 1 tbsp Vegetable Oil
  • 400 g Stewing Beef Chunks
  • 1 Onion chopped
  • 2 Carrots chopped
  • 3 cloves Garlic crushed
  • 2 Potatoes peeled and chopped
  • 200 ml Red Wine
  • 1.7 litres Beef Stock
  • 1 sprig Rosemary
  • 1 Bay Leaf
  • 125 g Plain Flour plus extra for dusting
  • 1 tsp baking powder
  • pinch Salt
  • 60 g Suet
  • Water to make a dough

Instructions

  • Heat the vegetable oil in a soup pot on a high heat until beginning to smoke. Add the beef and fry until browned on all sides. Use a slotted spoon to remove the beef from the pot. Add the onion, carrot and garlic and fry for about 5 minutes until softened and beginning to brown.
  • Remove the vegetables from the pot. Pour in the stock and the wine and bring to a boil. Return the beef and vegetables to the pot and simmer for an hour. Then add the potatoes and simmer for another ten minutes before adding the dumplings.
  • For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.
  • Drop the dumplings on top of the soup and cover the pot. Simmer for another 20 minutes until cooked through. Serve.

Notes

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Nutrition

Calories: 576kcal | Carbohydrates: 42g | Protein: 33g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 72mg | Potassium: 943mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5095IU | Vitamin C: 14.2mg | Calcium: 115mg | Iron: 7.1mg