Easy Mince and Dumplings
When the chill sets in or the rain refuses to let up, there’s nothing more comforting than a steaming bowl of mince and dumplings. The beauty of this recipe lies in its simplicity: One pot, a few staple ingredients and a whole lot of comfort.
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Servings: 4 servings
Calories: 962kcal
Equipment
- 1 large, lidded cast iron pot or heavy-based saucepan
Ingredients
For the mince
- 2 tablespoons oil - like vegetable or olive oil
- 150 grams finely sliced onion - roughly one large onion
- 150 grams diced carrots - roughly two large carrots
- 100 grams finely sliced celery - roughly two sticks of celery
- 3 cloves garlic, minced
- 500 grams beef mince
- 400 grams can chopped tomatoes
- 2 tablespoons tomato purée
- 1 tablespoon sugar
- 2 bay leaves
- 1 teaspoon Herbs de Provence (mixed herbs)
- 1 tablespoon Worcestershire sauce
- 1 - 1½ teaspoon salt - to taste
- few generous grinds of black pepper
- 450 millilitre beef stock - made with two beef stock cubes, like Oxo
For the dumplings
- 250 grams self raising flour
- 125 grams beef suet - shredded, like Atora
- ½ teaspoon salt
- 1 teaspoons dried parsley - or 3 tablespoons fresh, chopped parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 180-200 millilitre water
Instructions
Make the mince
- To make the mince, start by heating the oil in a large, heavy-based casserole or cast iron pot over medium heat.2 tablespoons oil
- Once the oil is hot, add the chopped onions, diced carrot, sliced celery and minced garlic.150 grams finely sliced onion, 150 grams diced carrots, 100 grams finely sliced celery, 3 cloves garlic, minced
- Turn the heat down to medium-low and gently sauté the vegetables together for 13-15 minutes, stirring frequently, until softened and lightly browned.Add a splash of water if the vegetables seem too dry.
- Next, add the beef mince to the vegetables and break it up using a fork.500 grams beef mince
- Cook the beef mince for approximately 5 minutes, stirring frequently until it browns and loses its pink hue.
- Next, stir in the canned chopped tomatoes, tomato purée, sugar, bay leaves, dried herbs, Worcestershire sauce, salt, pepper and prepared beef stock.
- Reduce the heat to low and simmer the mince for 18 minutes until the gravy thickens slightly but remains a little saucy. Add water if it’s too dry and adjust the seasoning if needed. Important: Ensure there's enough liquid in the mince before adding the dumplings, as some will evaporate during the next 20 minutes of cooking, which is needed to steam the dumplings.On the other hand, if the mince is too saucy, thicken with a tablespoon of flour or gravy granules and cook for a few more minutes.
Make the dumplings
- About 10 minutes before the mince is done, start making the dumplings. In a large bowl, combine the self-raising flour, shredded beef suet, salt and dried herbs.250 grams self raising flour, 125 grams beef suet, ½ teaspoon salt, 1 teaspoons dried parsley, 1 teaspoon dried rosemary, 1 teaspoon dried thyme
- Make a well in the centre and gradually add 180-200ml water, mixing it into the dry ingredients to form a soft, pliable dough. Note: It's a personal choice, but we don't like our dumplings too dry, so we leave the dough a little sticky.180-200 millilitre water
- Lightly flour your hands, then shape the dough into balls just larger than a ping pong ball, handling the dough gently.
- Once the mince is ready, carefully drop the dumplings onto the stew, spacing them out to allow for expansion.
- Seal the pot tightly with a lid and return it to the stove over a medium heat. Allow it to cook for another 20 minutes or until the dumplings have risen well and are thoroughly cooked.
- You can now sprinkle over more herbs if you wish. Parsley works well and adds some colour. Let the stew rest for 5 minutes before serving.
Notes
Top tips
Use a heavy-based pot: A thick, heavy-bottomed pot, like cast iron or enamel, will help cook your mince evenly without any hotspots. Brown the mince well: Don’t rush this step! Take your time to brown the mince properly – it builds loads of flavour. Simmer low and slow: Keep the heat gentle while simmering to let all the flavours develop without drying out the sauce. Check the seasoning: Before adding the dumplings, give the stew a taste and adjust the seasoning. You want everything balanced just right before adding the dumplings. Keep it saucy: Don’t let the sauce get too thick before adding the dumplings. If it looks a bit dry, add a splash more water or stock. Handle the dumplings lightly: Be gentle when mixing the dough. Overworking it can make the dumplings tough – you want them light and fluffy. Give the dumplings room: Space the dumplings out on top of the stew so they have room to rise and cook properly. Steam them evenly: Make sure the pot is tightly covered so the dumplings steam evenly and stay nice and fluffy. Let the stew rest: Once it’s cooked, leave the stew to sit for 5 minutes before serving to let the flavours settle.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 962kcal | Carbohydrates: 64g | Protein: 34g | Fat: 63g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 110mg | Sodium: 1744mg | Potassium: 1129mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6565IU | Vitamin C: 18mg | Calcium: 127mg | Iron: 6mg