Wagyu Stew and Dumplings

Main courseServes 4-6

Comfort food at its finest, this Wagyu Stew and Dumplings recipe from the team at East Yorkshire based Warrendale Wagyu uses their Stewing Steak to add a touch of luxury to a classic dish. For more recipe inspiration and to buy online visit www.warrendale-wagyu.co.uk


2kg Beef Stewing Steak

5 Carrots

4 sticks of celery

3 large potatoes

1 large red onion

500ml beef stock

1 tsp balsamic vinegar

2 Bay leaves

1 tsp mixed dried herbs

Salt and pepper seasoning

Chopped thyme and parsley

For the dumplings:

125g plain flour, plus extra for dusting

1 tsp baking powder

Pinch of salt

60g suet


  1. Preheat oven to 180 degrees.
  2. Chop the onion, celery and herbs into small pieces and chop the carrots and potatoes into slightly larger chunks.
  3. Sear the Wagyu beef in a frying pan and sprinkle over some flour. Cook until brown on the outside and nearly cooked through on the inside. Add the onion, seasoning, dried herbs and stir continuously.
  4. Add all of the vegetables and continue to stir.
  5. Add the beef stock, vinegar and fresh herbs.
  6. Transfer into an oven proof casserole dish with a lid and cook for two hours or until the Wagyu beef is tender.
  7. Whilst the casserole is cooking make the dumplings. Add all ingredients and water to ensure the dumplings mix forms a thick sticky consistency and form 6 small dumpling balls.
  8. After the beef casserole has cooked for two hours, remove the lid and place the dumplings on top. Place back in the oven and cook for a further 20mins until the dumpling balls are crispy on top.
  9. Serve with mash potato or jacket potato.