Stew and dumplings are the ultimate comfort food, and there is no reason a gluten-free diet should miss out. This venison stew is thickened with gluten-free flour and topped with light, fluffy gluten-free dumplings. Serves six.
Ingredients
Stew:
- 1kg diced venison (shoulder or shin)
- 2 tbsp gluten-free plain flour, seasoned
- 3 tbsp olive oil
- 2 onions, sliced
- 3 carrots and 1 parsnip, thickly chopped
- 2 celery sticks, sliced
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 600ml gluten-free beef stock
- 1 tbsp gluten-free tamari or soy sauce
- 2 bay leaves and a few thyme sprigs
Dumplings:
- 150g gluten-free self-raising flour (plus ½ tsp xanthan gum if your blend does not contain it)
- 75g gluten-free vegetable suet
- 1 tbsp chopped thyme
- 6 to 8 tbsp cold water
- Pinch of salt
Method
- Heat the oven to 160°C (140°C fan) / gas 3. Toss the venison in the seasoned gluten-free flour and brown in batches in the oil. Set aside.
- Fry the onions, carrots, parsnip and celery for 8 minutes. Add the garlic and tomato purée for 2 minutes.
- Return the venison, add the stock, tamari and herbs. Bring to a simmer, cover and cook in the oven for 2 hours until tender.
- For the dumplings, mix the flour, suet, thyme and salt, then add just enough cold water to make a soft, sticky dough. Shape into 8 small balls with floured hands.
- Sit the dumplings on top of the stew, cover and return to the oven for 25 to 30 minutes until risen and fluffy.
Gluten-free notes
- Check every label. Stock, tamari, Worcestershire sauce and suet can contain gluten, so look for a gluten-free label on each one.
- Choose tamari rather than standard soy sauce. Many soy sauces contain wheat.
- If you are cooking for someone with coeliac disease, use clean equipment and avoid cross-contamination.
Tips for gluten-free dumplings
- Don't overmix. Stir until it just comes together.
- Keep the dough soft and slightly sticky. Dry dough makes heavy dumplings.
- Do not lift the lid while they steam; keep the stew at a gentle simmer.
FAQs
Can I make the stew in a slow cooker?
Yes. Brown the meat first and cook on low for 7 to 8 hours, adding the dumplings for the last 45 minutes on high.
Can I use beef instead of venison?
Yes. Use diced braising steak and allow the same cooking time.
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