There’s something about a pot of beef slowly bubbling away that feels like a proper Sunday. No need for a full roast dinner production line — this one-pot wonder brings all the depth and comfort of a classic beef bourguignon but without the pricey ingredients or fuss.

Rich, savoury, and fragrant with red wine and thyme, this slow roast beef stew is hearty enough to feed a crowd or give you a few days off cooking. The leeks bring sweetness, the mushrooms earthiness, and the parmesan dumplings? Well, they just take things to another level.

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Slow Roast Beef with Mushrooms, Leeks & Parmesan Dumplings

Serves: 4–6
Prep time: 15 minutes
Cook time: 3 hours (or quicker with a pressure cooker)
Oven temp: 160°C (fan) — for the dumplings

Note from the kitchen:

I’m cooking double so I can freeze a portion for later — if it lasts that long. It’s one of those stews that somehow disappears when no one’s looking. Perfect for future busy nights when you just want something delicious ready to go.

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Ingredients

For the stew:

• 800g beef chuck or gravy beef, cut into large chunks
• 2 tbsp plain flour
• 1 tbsp olive oil
• 2 leeks, halved and sliced
• 3 garlic cloves, minced
• 300g mushrooms (any type), sliced or quartered
• 2 tbsp tomato purée
• 250ml red wine
• 500ml beef stock
• 1 tsp dried thyme
• Salt & black pepper

For the parmesan dumplings:

• 100g self-raising flour
• 30g grated parmesan
• 40g cold butter, cubed
• A pinch of salt
• A few tablespoons cold water

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Method

1. Prep the beef:
   Toss the beef chunks in flour, shaking off any excess. Heat olive oil in a large oven-proof pot or casserole dish and brown the meat in batches. Don’t overcrowd the pan — golden edges = flavour.
2. Sauté the veg:
   Once the beef is browned, set it aside. In the same pot, add the leeks and cook for 5 minutes until soft. Add garlic, cook for another minute, then add mushrooms and cook until softened.
3. Deglaze and simmer:
   Stir in the tomato purée, then pour in the red wine, scraping the bottom of the pan to lift all those tasty bits. Let it bubble for a minute or two.
4. Bring it together:
   Return the beef to the pot, add the stock and thyme, and season with salt and pepper. Bring to a gentle simmer on the hob and cook low and slow for around 2½ to 3 hours until the beef is fall-apart tender. (Prefer a shortcut? You can use a pressure cooker here to soften the meat in a fraction of the time.)
5. Make the dumplings:
   In a bowl, rub the butter into the flour until it resembles breadcrumbs. Stir in the parmesan and a pinch of salt, then add just enough water to form a soft dough. Roll into golf-ball-sized dumplings.
6. Oven finish:
   When the beef is meltingly tender, preheat the oven to 160°C (fan). Transfer your oven-proof pot straight from the hob to the oven, placing the dumplings gently on top of the stew. Bake uncovered for 25–30 minutes until the dumplings are puffed and golden.

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To serve:

Ladle generously into bowls with a side of greens, or just a spoon. No judgement here.

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Leftovers tip:

This stew actually improves the next day — the flavours deepen, and the dumplings reheat beautifully in the microwave or oven. Add a splash of stock or water if it thickens up too much.