When the weather turns grim and you need proper comfort food, this beef stew with dumplings and smoky roasted mash hits like a warm hug from your nan. No faff. No Michelin-star nonsense. Just slow-cooked chunks of beef, bubbling in a rich gravy, topped with fluffy dumplings and paired with smoky roasted mash.
Family Friendly Easy Beef Stew with Dumplings & Roasted Mash
Ingredients
For the Stew:
For the Fire-Roasted Mash:
For the Dumplings:
Instructions
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1. Get Prepped
Pat your diced beef dry.
Season with salt and cracked black pepper.
Dice the onion, carrots and celery. Mince the garlic.
Scrub and prick the jacket potatoes all over.
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2. Fire Up the Kamado
Load up your Kamado Joe with lump charcoal and one oak wood chunk for that hit of smokiness.
Insert your deflector plates and get the dome temp up to around 150°C.
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3. Start the Smoke Cook
Place your Smoke Pot (lid off) directly on the grates.
In the bottom of the pot, melt the smoked beef dripping and chuck in the onion, carrot, celery, and garlic to soften and soak up that smoky goodness.
Meanwhile, on the Smoke Pot’s grill insert, spread out your beef chunks.
Close the dome and let both the veg and beef smoke-roast together for about 45–60 minutes. Flip the beef halfway through to get colour on all sides.
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4. Build the Stew
Drop the smoked beef into the pot with the softened veg.
Stir in the tomato purée and cook it out for 1 minute to kill the raw edge.
Pour in the red wine and let it reduce for 2–3 minutes.
Add the beef stock, Worcestershire sauce, balsamic vinegar, sugar, dried herbs, and bay leaves.
Stir it all together, pop the lid on the Smoke Pot, and keep the Kamado ticking along at 150–160°C. Let it braise for around 90 minutes.
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5. Roast the Potatoes
While the stew bubbles away, chuck the jacket potatoes directly on the grill beside the Smoke Pot.
Roast them for the full 90 minutes or until the skins are crispy and the insides are soft and fluffy.
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6. Dumpling Time
After the stew’s had its 90-minute low ‘n slow love, lift the pot lid and gently drop your prepared dumplings on top of the stew.
Close the Kamado dome again and cook for another 25–30 minutes until the dumplings are puffed up and golden on top.
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7. Mash It Up
Once the spuds are soft, slice ‘em open and scoop out the steamy insides into a bowl.
Mash with butter and hot milk or cream. Season with salt and pepper to taste.
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8. Serve It Up
Ladle out a generous portion of beef stew into bowls or plates.
Top with a couple of dumplings.
Add a big dollop of roasted mash on the side.
Grab a spoon, tuck in, and watch your family fight over seconds.
Equipment
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Note
Optional Add-Ons: Feeling cheeky? Throw in a splash more red wine or a spoonful of horseradish into the mash for a fiery kick.
Indoor Alternative: No Kamado Joe? This can be done in the oven at the same temps – just skip the smoke. You’ll miss it though.
Hot Hold Hack: Pop the pot in a warm indoor oven if your guests are late – stew keeps brilliantly, and dumplings hold for a while too.
