By: Sarah    Date: 04/26/16


By: Sarah Date: 04/26/16 Category: Recipes

Genevieve Taylor is a food writer and food stylist who brings her own, wonderful, cooking and food styling to The Good Life Experience this year for the second time. This week, to celebrate British Beef Week, we've chosen Genevieve's wonderful recipe from her book 'Stew!'.

Here's what Genevieve has to say:

When you say stew, this is probably the dish most people they will think of – a proper old-fashioned meat stew with tasty dumplings. Nothing fancy, nothing mucked about with, just good, honest, delicious food to serve to your family. This is great served simply with some buttered green vegetables – savoy cabbage or spring greens would be perfect.

SERVES 4-6  |   PREP15 mins   |   COOKING TIME  150 mins


900g beef shin, cut into 3 cm cubes
2-3 tablespoons vegetable oil
2 large onions, chopped
2 large carrots, cut into large chunks
1 heaped tablespoon flour
500ml beef stock
1 bay leaf
1 teaspoon dried thyme
2 tablespoons worcestershire sauce
1 level teaspoon marmite
freshly ground black pepper


200g self-raising flour
100g vegetable suet
2 teaspoons dried mixed herb


  1. Preheat the oven to 160°C.

  2. Heat 2 tablespoons of the oil in a large, flameproof casserole dish until it is smoking hot. Fry the beef, a few pieces at a time, to a really rich dark colour. As each piece of beef is done remove it with a slotted spoon, to a plate and continue until the beef is browned.

  3. Add a little more oil if necessary and fry the onions and carrots until they begin to soften and colour a little at the edges. Return the meat to the pan and add the flour, stirring it thoroughly to soak up the juices.

  4. Pour in the stock, add the bay leaf, thyme, Worcestershire sauce and Marmite and bring everything slowly up to simmering point. Season well and cover with a lid or tight-fitting piece of foil. Transfer to the oven and cook for 2 hours or so by which time the meat should be really soft.

  5. Mix all the dumpling ingredients together in a bowl and season well. Add just enough cold water to form a stiff but elastic dough. Divide the dough into 8–10 even pieces and roll into balls. Set aside on a plate.

  6. When the stew is ready, remove from the oven and gently float the dumplings on the surface. Return the casserole dish to the oven, uncovered, and cook for around 20–25 minutes by which time the dumplings should be crisp on the surface and soft and fluffy inside.

  7. Serve immediately while still bubbling hot.