Beef, beetroot and butter bean stew with Stilton dumplings

"Hearty and full of flavour, this deliciously wholesome stew is a surefire crowd-pleaser. Slow-cooked for beef that simply falls apart and topped with doughy Stilton dumplings - cold winter evenings were made for meals like this"
Prep time:
30 min
Cook time:
3 hr
8 people

Health Score

9.0 / 10
High score

Nutrition per serving:

Calories485.61 kcal24%
Fat19.54 g28%
Carbs39.57 g15%
Sugars10.53 g12%
Protein36.98 g74%
Sodium371.25 mg19%
Fiber8.20 g29%
Percent Daily Values based on a 2,000 calorie diet.


2 tbsp plain flour
½ tsp ground allspice
600g beef casserole steak, diced
3 tbsp vegetable oil
2 carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
2 parsnips, peeled and roughly chopped
400g pack shallots, peeled but kept whole; 2 reserved and finely chopped
450g raw beetroot, peeled and cut into thick wedges
4 garlic cloves, finely chopped
10 sprigs thyme
150ml red wine
1ltr beef stock
1 tbsp tomato purée
2 bay leaves
400g tin butter beans, drained
125g self-raising flour
3 thyme sprigs, leaves removed and chopped
50g suet, grated
60g Stilton, roughly crumbled
3 x 220g packs green beans, trimmed
½ tbsp olive oil
1 garlic clove, finely chopped
1 tsp Dijon mustard
1 tbsp white wine vinegar


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