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Homemade Minced Beef and Dumplings

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This Homemade Minced Beef and Dumplings recipe is hearty, flavorful, and the ultimate comfort food. Tender minced beef is simmered in a rich, savory gravy with onions and vegetables, then topped with light and fluffy dumplings that soak up all the delicious flavor. A family favorite for generations!

Ingredients

Scale

For the Minced Beef Filling:

  • 1 tablespoon oil or beef dripping

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1 lb (450g) minced (ground) beef

  • 2 carrots, peeled and diced

  • 2 tablespoons tomato purée

  • 2 tablespoons plain (all-purpose) flour

  • 2 cups (500ml) beef stock

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried thyme

  • ½ teaspoon black pepper

  • Salt, to taste

  • Optional: 1 cup frozen peas or diced swede/parsnip

For the Dumplings:

  • 1 cup (120g) self-raising flour

  • ½ teaspoon salt

  • ½ teaspoon dried thyme or parsley (optional)

  • ½ cup (60g) shredded suet or 3 tablespoons cold butter, cubed

  • 4–5 tablespoons cold water

Instructions

Make the Minced Beef Stew:

  1. Heat oil in a large skillet or deep pan over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook for another minute.

  2. Add minced beef and cook until browned, breaking it up with a spoon.

  3. Stir in carrots and tomato purée. Cook for 2 minutes.

  4. Sprinkle over flour, stir well, and cook for 1 minute to remove the raw flour taste.

  5. Slowly add beef stock while stirring to avoid lumps. Add Worcestershire sauce, thyme, pepper, and salt. Simmer uncovered for 20–25 minutes until thickened and veggies are tender. Stir in peas at the end if using.

Make the Dumplings:

  1. In a mixing bowl, combine self-raising flour, salt, and herbs (if using). Rub in suet or butter until the mixture resembles breadcrumbs.

  2. Add cold water a tablespoon at a time, mixing gently until a soft dough forms.

  3. Divide dough into 6–8 dumplings and gently roll into balls.

Finish & Serve:

  1. Place dumplings on top of the simmering mince mixture. Cover with a lid and cook for 15 minutes (don’t lift the lid!).

  2. Remove lid and cook uncovered for another 5–10 minutes to let the dumplings firm up on top.

  3. Serve hot, spooning dumplings and gravy over mashed potatoes or buttered peas if desired.

 

Notes

  • For crispier dumplings, place the dish in the oven at 375°F (190°C) uncovered for the final 10 minutes.

  • Suet gives a traditional texture, but cold butter works just as well if you don’t have it.

  • Add a splash of red wine for deeper flavor.

Find it online: https://ukfinda.com/homemade-minced-beef-and-dumplings/