Exeter Stew is a traditional English recipe (from the 1930s) that originates in Devon for a classic stew of beef, onions, carrots and turnip that's traditionally served with herbed suet dumplings. The full recipe is presented here and I hope you enjoy this classic English version of: Exeter Stew.
Cut the beef into neat dice then melt the butter in a casserole dish, add the meat and fry for about 5 minutes, or until well browned. Remove the meat with a slotted spoon and set aside on a plate. Now add the onions to the dish and cook for about 12 minutes, or until golden brown.
Scatter the flour over the top and stir to form a smooth roux then season to taste and form a gravy by adding stock (abut 300ml). Add the vinegar and bring the mixture to a boil. Now return the meat to the dish and add the carrots and turnips. Reduce to a simmer, cover and cook for about 2 hours (top-up the liquid levels as needed).
When about 30 minutes from the end of the cooking time add 8 herby suet dumplings. Serve the meat and vegetables on soup plates and garnish with the dumplings.
