Beef Brisket Stew with Festive Chestnut Dumplings

Beef Brisket Stew with Festive Chestnut Dumplings

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Course Main Course
Cuisine Irish
Servings 6


  • 800 g brisket beef cut into chunks
  • 5 carrots chopped into bite-size
  • 2 onions sliced
  • 4 cloves garlic crushed
  • 1 sticks celery chopped
  • 100 g Mushrooms Sliced
  • 2 tbsp tomato puree
  • 1 tbsp whole grain mustard
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 500 ml red wine
  • 500 ml stock
  • Salt and pepper

Herb dumplings:

  • 200 g self-rising flour
  • 50 g chestnuts cooked and chopped - optional
  • 1 tbsp Dijon mustard
  • 1 shallot chopped
  • 3 tbsp parsley
  • 60 ml buttermilk
  • Salt and pepper


  • In a large saucepan, heat a little oil. Add the pieces of beef and fry quickly until coloured or sealed all over.
  • Add the vegetables, stir, and continue to sear for a further 3-4 minutes until all the vegetables are well coloured.
  • Next, add the tomato puree and a spoon of mustard if desired. Stir to coat and colour for a few seconds up to a minute.
  • Pour in the stock and red wine. Bring to the boil, then reduce the heat to low and simmer over a gentle heat for 2.5hours to 3 hours, covered with a tight-fitting lid until the meat is tender.
  • Meanwhile, prepare the dumpling. Mix the self-rising flour, salt, shallot, Dijon mustard, chestnut and fresh parsley together. Mix well.
  • Slowly pour and stir in the buttermilk until the dough comes together. With a knife, a pastry cutter or simply with your hands create or cut out the dumplings. They should be not bigger than a golf ball. Leave them to set in the fridge until required.
  • About ½ hour before the stew is ready to serve, drop in the dumplings. Leave them to cook in the stew for about 25-30 minutes until plump with the cooking juices and oozing of flavour.
  • Serve while piping hot.
Keyword Beef, christmas, irish, Kevin Dundon, slow cooker, stew, winter

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