A traditional comforting dish made with tender Scotch Beef that all the family will love.

  • Prep time: 15 minutes
  • Cooking time: 125 minutes
    • British

    Traditional Scottish Beef Stew with Dumplings

    Recipe Information

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    700g Lean diced Scotch Beef

    3 Sticks Celery

    2 Medium Brown Onions

    200g Carrots

    100g peeled Swede

    2 Beef Stock Cubes

    600ml Boiling Water

    2 tsp Tomato Puree

    2 tsp Worcestershire Sauce

    1 tsp Dried Mixed Herbs

    50ml Scottish Rapeseed Oil

    Sea Salt and Black Pepper

    Dumplings –

    200g Self Rising Flour

    1 tsp Baking Powder

    1 flat tsp Dried Mixed Herbs

    100g Scottish Salted Butter – at room temperature

    50ml Warm Water

    Salt and Pepper


    Cut the onions in half, peel and slice.

    Wipe the celery and chop into small chunks.

    Heat the oil in a large pan – add the onions, beef and the celery.

    Cook on a high heat until the meat is browned – stirring as you fry.

    Add the boiling water and crumble over the stock cubes.

    Add the tomato puree, Worcestershire sauce, mixed herbs and season with salt and pepper – bring to the boil, then reduce the heat to a simmer and cook with a lid on for 45 mins.

    Peel the carrots and chop into small chunks.

    Chop the swede into small chunks.

    Add them both to the stew – turn up the heat to bring to the boil, then reduce back to a simmer – cover and cook for another 45 mins – stirring occasionally.

    To make the dumplings Put the flour, baking powder, herbs into a bowl – season with a little salt and pepper.

    Rub in the flour – then add the warm water to form a dough.

    Divide into 6 balls.

    Put them on top of the stew – put on the lid and cook for another 25 mins.

    Take of the lid and cook for another 5 mins – great served with some mashed potato.