Eating Like a Victorian Workhouse Inmate - Scouse & Suet Dumplings

Ingredients

• 1350 g Beef Chuck (trimmed and cut into 1‑inch cubes)
• 270 g All-Purpose Flour (for roux and dumpling dough)
• 126 g Unsalted Butter (cut into cubes)
• 1020 g Potatoes (unpeeled, washed, chopped into chunks)
• 765 g Carrots (washed, chopped)
• 255 g Turnip (washed, chopped)
• 135 g Onion (diced)
• 6 tsp Salt (kosher or table salt)
• 1.5 tsp Black Pepper (freshly ground)
• 5 L Water (cold tap water)
• 55 g Beef Suet (finely chopped; can use very cold butter if unavailable)
• 0.25 tsp Baking Powder (double‑acting)
• 21 g Fresh Parsley (finely chopped; about 1 cup loosely packed leaves)

Instructions

1. Prepare Meat and Vegetables

   Wash the potatoes, carrots, turnip, and onion. Cut the beef into 1‑inch cubes. Chop the potatoes, carrots, and turnip into bite‑size pieces and dice the onion.

   Time: PT15M

2. Make the Roux

   Melt the butter in the large pot over medium heat. Sprinkle the 270 g flour over the melted butter and stir continuously for about 5 minutes until the mixture turns a light brown but does not burn.

   Time: PT5M

3. Add Water and Bring to Simmer

   Gradually whisk in 5 L of cold water, ensuring the roux dissolves smoothly. Increase the heat and bring the mixture to a gentle simmer.

   Time: PT10M

4. Season and Add Meat & Veg

   Stir in the salt and pepper, then add the cubed beef followed by all the prepared vegetables. Mix well.

   Time: PT5M

5. Simmer the Stew

   Cover the pot with a lid and let the stew simmer gently for 2 hours, stirring occasionally and scraping the bottom to prevent sticking.

   Time: PT2H

6. Prepare Suet Dumpling Dough

   In a mixing bowl combine the remaining 170 g flour, baking powder, 1 tsp salt, 0.25 tsp pepper, and chopped parsley. Rub the 55 g suet into the dry mixture with your fingertips until it resembles coarse crumbs. Add cold water a little at a time (starting with ¼ cup) until a firm, non‑sticky dough forms.

   Time: PT10M

7. Shape the Dumplings

   Divide the dough into 10‑12 equal pieces, roll each into a smooth ball and lightly coat them with a little extra flour.

   Time: PT5M

8. Cook Dumplings in the Stew

   About 30 minutes before the stew is finished, gently drop the dumpling balls into the simmering broth. Cover and cook for an additional 30 minutes until the dumplings have puffed up and are cooked through.

   Time: PT30M

9. Final Check and Serve

   Check that the dumplings are firm and the stew is thick and flavorful. Ladle generous portions into bowls and serve hot.

   Time: PT5M

Nutrition Facts

Calories

1670

Protein

90 g

Carbohydrates

150 g

Fat

80 g

Fiber

8 g