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Rutland Red Stew and Dumplings

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About this recipe

A warming casserole that makes the most of a cheaper cut of beef and plentiful root vegetables. Add a few fluffy dumplings and a side of mashed potato for a comforting winter dinner.


For Stew:

  • 500g diced Stewing Steak
  • 1 tblsp Vegetable Oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and sliced
  • ½ medium swede, peeled and cubed
  • 1 leek , chopped
  • 2 medium potatoes, peeled and diced
  • 550ml beef stock


For Dumplings:

  • 100g Self Raising Flour
  • 50g Shredded Suet
  • Cold Water to bind
  • 75g of Rutland Red, grated


Oven Temp 180C/Gas Mark 4


Serves four as a main



  1. Heat the oil in a pan and cook the beef until golden brown. Transfer to a casserole dish.
  2. Prepare all vegetables and add to the beef.
  3. Make beef stock and add to the casserole dish.
  4. Place the casserole dish in a preheated oven and cook for 1 ½ – 2 hours.
  5. Meanwhile prepare the dumplings by placing the flour and suet into a mixing bowl.
  6. Add in the grated Red Leicester cheese.
  7. Gradually bind together using cold water. Form the mixture into 4 dumplings.
  8. Add the dumplings to the casserole 30 minutes before the end of cooking time. Remove the lid of the casserole dish to allow the dumplings to brown