Beef Stew and Dumplings

Name: Beef Stew and Dumplings
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: 800 g Braising steak; 60 g Plain flour; 1 tsp Salt; 0.5 tsp Ground black pepper; 3 tbsp Vegetable oil; 200 g White onion; 300 g Carrots; 100 g Celery; 2 piece Garlic; 2 tbsp Tomato paste; 600 ml Beef stock; 2 tbsp Worcestershire sauce; 2 piece Bay leaf; 4 piece Fresh thyme; 1 tsp Salt; 0.5 tsp Ground black pepper; 400 g potato cubes; 160 g self-raising flour; 80 g Beef suet; 1 pinch Salt; 90 ml Water

2 hr 35 min · 27 min active · makes 8 dumplings · ~2.9 kg · Trivial

Braising steak simmers with tomato paste and fresh thyme until tender, topped with soft dumplings for a complete meal.

See more →

Beef Stew and Dumplings

Braising steak simmers with tomato paste and fresh thyme until tender, topped with soft dumplings for a complete meal.

See more →

TOTAL TIME

2 hr 35 min

ACTIVE TIME

27 min

QUANTITY

8 dumplings · ~2.9 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/18

Tools0/13

Ingredients

0/18 gathered · 4 servings

800g

60g

as needed

1tsp

3tbsp

200g

300g

100g

2piece

2tbsp

600ml

2tbsp

2piece

4piece

400g

160g

80g

90ml

#	Quantity	Notes	State
1	800g	—	—
2	60g	—	—
3	as needed	—	—
4	1tsp	—	—
5	3tbsp	—	—
6	200g	—	—
7	300g	—	—
8	100g	—	—
9	2piece	—	—
10	2tbsp	—	—
11	600ml	—	—
12	2tbsp	—	—
13	2piece	—	—
14	4piece	—	—
15	400g	—	—
16	160g	—	—
17	80g	—	—
18	90ml	—	—

Tools

13 items

Serveware

2 items

Procedure

53 steps

1 of 53

Cut the braising steak into roughly 4 cm chunks and drop them into the bowl.

Braising steak · 800 g

⏱ 10s

ResultBraising steak

2 of 53

Tip the flour over the beef in the bowl.

Plain flour · 60 g

⏱ 5s

ResultBraising steak and plain flour

3 of 53

Add a generous pinch of salt to the bowl.

Salt · 1 tsp

⏱ 5s

ResultBraising steak and plain flour and salt

4 of 53

Add the black pepper to the bowl.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultPlain flour mixture

5 of 53

Toss everything together with your hands until each piece of beef is evenly coated in seasoned flour.

⏱ 20s

ResultFlour-coated beef chunksused in step 9

6 of 53

Set the oven to 160 °C and allow it to come up to temperature.

160°C

⏱ 10 min

7 of 53

Pour the oil into the pot and set it over a high heat.

Vegetable oil · 3 tbsp

⏱ 5s

ResultVegetable oil

8 of 53

Heat the oil until it is shimmering and just beginning to haze.

⏱ 1 min 30s

ResultHot oil

9 of 53

Lay the flour-coated beef chunks into the hot oil in a single layer, working in batches so the pot is never crowded.

Flour-coated beef chunks · step 5

⏱ 15s

ResultHot oil and flour-coated beef chunks

10 of 53

Sear the beef without moving it for about 3 minutes per side, turning with tongs, until each piece is deep mahogany brown all over, then lift the pieces out onto a plate and repeat with any remaining beef.

⏱ 8 min

ResultBrowned beef chunks

11 of 53

Lift the browned beef chunks out of the pot with tongs and set them aside on a plate, leaving the fat and fond behind in the pot.

Browned beef chunks · step 10

⏱ 15s

ResultResidual cooking fat and fondused in step 14

12 of 53

Peel the outer papery skin from the onion and halve it through the root.

White onion · 200 g

⏱ 30s

ResultPeeled onion

13 of 53

Slice the onion halves into half-moon pieces about 5 mm thick.

Peeled onion · step 12

⏱ 30s

ResultThinly sliced onions

14 of 53

Add the sliced onion to the pot, which still has the residual fat and meaty sediment from browning the beef.

Residual cooking fat and fond · step 11 Thinly sliced onions · step 13

⏱ 10s

ResultThinly sliced onions and residual cooking fat and fond

15 of 53

Peel the carrots and trim the ends.

Carrots · 300 g

⏱ 40s

ResultPeeled carrots

16 of 53

Cut the carrots on a slight angle into chunky pieces about 2 cm thick.

Peeled carrots · step 15

⏱ 30s

ResultSliced Carrots

17 of 53

Add the sliced carrots to the pot with the onion.

Sliced Carrots · step 16

⏱ 10s

ResultSliced carrot mixture

18 of 53

Trim the base and leafy tops from the celery stalks.

Celery · 100 g

⏱ 20s

ResultTrimmed celery

19 of 53

Slice the celery stalks into pieces about 2 cm long.

Trimmed celery · step 18

⏱ 20s

ResultSliced celery

20 of 53

Add the sliced celery to the pot.

Sliced celery · step 19

⏱ 10s

ResultSliced carrot mixture

21 of 53

Stir the vegetables over a medium heat, scraping up the sticky fond from the bottom of the pot, and cook until the onion is soft and translucent.

⏱ 5 min

ResultSoftened vegetables

22 of 53

Crush the garlic cloves flat with the side of the knife and slip off the skins.

Garlic · 2 piece

⏱ 20s

ResultPeeled garlic cloves

23 of 53

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 22

⏱ 20s

ResultFinely chopped garlic

24 of 53

Add the finely chopped garlic to the pot.

Finely chopped garlic · step 23

⏱ 10s

ResultSoftened vegetables and finely chopped garlic

25 of 53

Spoon the tomato paste into the pot.

Tomato paste · 2 tbsp

⏱ 5s

ResultSoftened vegetables and finely chopped garlic and tomato paste

26 of 53

Stir the tomato paste into the vegetables and cook, stirring constantly, for about 90 seconds until it darkens slightly and smells sweet.

⏱ 1 min 30s

ResultCaramelised tomato base

27 of 53

Pour the beef stock into the pot.

Beef stock · 600 ml

⏱ 10s

ResultCaramelised tomato base and beef stock

28 of 53

Add the Worcestershire sauce to the pot.

Worcestershire sauce · 2 tbsp

⏱ 5s

ResultCaramelised tomato base and beef stock and worcestershire sauce

29 of 53

Drop the bay leaves into the pot.

Bay leaf · 2 piece

⏱ 5s

ResultCaramelised tomato base and beef stock mixture

30 of 53

Add the thyme sprigs to the pot.

Fresh thyme · 4 piece

⏱ 5s

ResultCaramelised tomato base and beef stock mixture

31 of 53

Season the liquid with salt.

Salt · 1 tsp

⏱ 5s

ResultCaramelised tomato base and beef stock mixture

32 of 53

Add the remaining black pepper.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultCaramelised tomato base and beef stock mixture

33 of 53

Add the potato cubes directly to the pot.

Potato cubes · 400 g

⏱ 10s

ResultPotato cube and caramelised tomato base mixture

34 of 53

Return the browned beef chunks and any resting juices from the plate back into the pot.

Residual cooking fat and fond · step 11

⏱ 15s

ResultBrowned beef chunk and potato cube mixture

35 of 53

Stir everything together so the beef is nestled into the vegetables and the liquid comes up around them.

⏱ 20s

ResultAssembled beef stew

36 of 53

Place the lid firmly on the pot.

⏱ 10s

37 of 53

Transfer the covered pot to the oven.

⏱ 10s

ResultAssembled beef stew

38 of 53

Braise undisturbed for 1 hour 30 minutes until the beef is completely tender and yields easily when pressed.

160°C

⏱ 1 hr 30 min

ResultBraised beef stew

39 of 53

Using oven gloves, lift the pot out of the oven and set it on the hob.

⏱ 15s

ResultBraised beef stew

40 of 53

Tip the self-raising flour into the mixing bowl.

Self-raising flour · 160 g

⏱ 5s

ResultEgg and self-raising flour mixture

41 of 53

Add the beef suet to the bowl.

Beef suet · 80 g

⏱ 5s

ResultEgg and self-raising flour mixture

42 of 53

Add a pinch of salt to the bowl.

Salt · 1 pinch

⏱ 5s

ResultEgg and self-raising flour mixture

43 of 53

Stir the flour, suet and salt together with a fork until evenly combined and resembling rough breadcrumbs.

⏱ 20s

ResultRubbed suet crumb

44 of 53

Pour the cold water into the bowl.

Water · 90 ml

⏱ 5s

ResultRubbed suet crumb and water

45 of 53

Stir with a fork and then bring the mixture together with your hands into a soft, slightly sticky dough — handle it as little as possible to keep the dumplings light.

⏱ 30s

ResultDumpling dough

46 of 53

Divide the dough into 8 equal pieces.

Into 8 equal portions

⏱ 30s

Result8 dumpling portions

47 of 53

Roll each piece lightly between your palms into a ball — they need not be perfect.

⏱ 30s

Result8 raw dumplingsused in step 50

48 of 53

Lift the lid off the pot and set it aside.

⏱ 10s

49 of 53

Set the uncovered pot back into the oven, ready to receive the dumplings.

⏱ 10s

ResultBraised beef stew

50 of 53

Arrange the 8 raw dumplings in a single layer on top of the stew, spacing them evenly so they have room to puff up.

8 raw dumplings · step 47

⏱ 20s

ResultBraised beef stew and 8 raw dumplings

51 of 53

Bake uncovered for 30 minutes until the dumplings have swelled and their tops are golden and just set.

160°C

⏱ 30 min

ResultBeef stew with risen dumplings

52 of 53

Using oven gloves, carefully lift the pot out of the oven.

⏱ 15s

ResultBeef stew with risen dumplings

53 of 53

Ladle the stew generously into 4 deep bowls, giving each person 2 dumplings resting on top of the rich dark gravy.

Beef stew with risen dumplings · step 52

⏱ 45s

ResultBeef Stew and Dumplings

Total Time2 hr 35 min

#	Product	Tool	Action
1	800 g		Cut the braising steak into roughly 4 cm chunks and drop them into the bowl.⏱ 10sResultBraising steak
2	60 g		Tip the flour over the beef in the bowl.⏱ 5sResultBraising steak and plain flour
3	1 tsp		Add a generous pinch of salt to the bowl.⏱ 5sResultBraising steak and plain flour and salt
4	0.5 tsp		Add the black pepper to the bowl.⏱ 5sResultPlain flour mixture
5	—		Toss everything together with your hands until each piece of beef is evenly coated in seasoned flour.⏱ 20sResultFlour-coated beef chunksused in step 9
6	—	160°C	Set the oven to 160 °C and allow it to come up to temperature.⏱ 10 min
7	3 tbsp		Pour the oil into the pot and set it over a high heat.⏱ 5sResultVegetable oil
8	—		Heat the oil until it is shimmering and just beginning to haze.⏱ 1 min 30sResultHot oil
9	Flour-coated beef chunksstep 5		Lay the flour-coated beef chunks into the hot oil in a single layer, working in batches so the pot is never crowded.⏱ 15sResultHot oil and flour-coated beef chunks
10	—		Sear the beef without moving it for about 3 minutes per side, turning with tongs, until each piece is deep mahogany brown all over, then lift the pieces out onto a plate and repeat with any remaining beef.⏱ 8 minResultBrowned beef chunks
11	Browned beef chunksstep 10		Lift the browned beef chunks out of the pot with tongs and set them aside on a plate, leaving the fat and fond behind in the pot.⏱ 15sResultResidual cooking fat and fondused in step 14
12	200 g		Peel the outer papery skin from the onion and halve it through the root.⏱ 30sResultPeeled onion
13	Peeled onionstep 12		Slice the onion halves into half-moon pieces about 5 mm thick.⏱ 30sResultThinly sliced onions
14	Residual cooking fat and fondstep 11		Add the sliced onion to the pot, which still has the residual fat and meaty sediment from browning the beef.⏱ 10sResultThinly sliced onions and residual cooking fat and fond
14	Thinly sliced onionsstep 13
15	300 g		Peel the carrots and trim the ends.⏱ 40sResultPeeled carrots
16	Peeled carrotsstep 15		Cut the carrots on a slight angle into chunky pieces about 2 cm thick.⏱ 30sResultSliced Carrots
17	Sliced Carrotsstep 16		Add the sliced carrots to the pot with the onion.⏱ 10sResultSliced carrot mixture
18	100 g		Trim the base and leafy tops from the celery stalks.⏱ 20sResultTrimmed celery
19	Trimmed celerystep 18		Slice the celery stalks into pieces about 2 cm long.⏱ 20sResultSliced celery
20	Sliced celerystep 19		Add the sliced celery to the pot.⏱ 10sResultSliced carrot mixture
21	—		Stir the vegetables over a medium heat, scraping up the sticky fond from the bottom of the pot, and cook until the onion is soft and translucent.⏱ 5 minResultSoftened vegetables
22	2 piece		Crush the garlic cloves flat with the side of the knife and slip off the skins.⏱ 20sResultPeeled garlic cloves
23	Peeled garlic clovesstep 22		Finely chop the peeled garlic cloves.⏱ 20sResultFinely chopped garlic
24	Finely chopped garlicstep 23		Add the finely chopped garlic to the pot.⏱ 10sResultSoftened vegetables and finely chopped garlic
25	2 tbsp		Spoon the tomato paste into the pot.⏱ 5sResultSoftened vegetables and finely chopped garlic and tomato paste
26	—		Stir the tomato paste into the vegetables and cook, stirring constantly, for about 90 seconds until it darkens slightly and smells sweet.⏱ 1 min 30sResultCaramelised tomato base
27	600 ml		Pour the beef stock into the pot.⏱ 10sResultCaramelised tomato base and beef stock
28	2 tbsp		Add the Worcestershire sauce to the pot.⏱ 5sResultCaramelised tomato base and beef stock and worcestershire sauce
29	2 piece		Drop the bay leaves into the pot.⏱ 5sResultCaramelised tomato base and beef stock mixture
30	4 piece		Add the thyme sprigs to the pot.⏱ 5sResultCaramelised tomato base and beef stock mixture
31	1 tsp		Season the liquid with salt.⏱ 5sResultCaramelised tomato base and beef stock mixture
32	0.5 tsp		Add the remaining black pepper.⏱ 5sResultCaramelised tomato base and beef stock mixture
33	400 g		Add the potato cubes directly to the pot.⏱ 10sResultPotato cube and caramelised tomato base mixture
34	Residual cooking fat and fondstep 11		Return the browned beef chunks and any resting juices from the plate back into the pot.⏱ 15sResultBrowned beef chunk and potato cube mixture
35	—		Stir everything together so the beef is nestled into the vegetables and the liquid comes up around them.⏱ 20sResultAssembled beef stew
36	—		Place the lid firmly on the pot.⏱ 10s
37	—		Transfer the covered pot to the oven.⏱ 10sResultAssembled beef stew
38	—	160°C	Braise undisturbed for 1 hour 30 minutes until the beef is completely tender and yields easily when pressed.⏱ 1 hr 30 minResultBraised beef stew
39	—		Using oven gloves, lift the pot out of the oven and set it on the hob.⏱ 15sResultBraised beef stew
40	160 g		Tip the self-raising flour into the mixing bowl.⏱ 5sResultEgg and self-raising flour mixture
41	80 g		Add the beef suet to the bowl.⏱ 5sResultEgg and self-raising flour mixture
42	1 pinch		Add a pinch of salt to the bowl.⏱ 5sResultEgg and self-raising flour mixture
43	—		Stir the flour, suet and salt together with a fork until evenly combined and resembling rough breadcrumbs.⏱ 20sResultRubbed suet crumb
44	90 ml		Pour the cold water into the bowl.⏱ 5sResultRubbed suet crumb and water
45	—		Stir with a fork and then bring the mixture together with your hands into a soft, slightly sticky dough — handle it as little as possible to keep the dumplings light.⏱ 30sResultDumpling dough
46	—		Divide the dough into 8 equal pieces. → Into 8 equal portions⏱ 30sResult8 dumpling portions
47	—		Roll each piece lightly between your palms into a ball — they need not be perfect.⏱ 30sResult8 raw dumplingsused in step 50
48	—		Lift the lid off the pot and set it aside.⏱ 10s
49	—		Set the uncovered pot back into the oven, ready to receive the dumplings.⏱ 10sResultBraised beef stew
50	8 raw dumplingsstep 47		Arrange the 8 raw dumplings in a single layer on top of the stew, spacing them evenly so they have room to puff up.⏱ 20sResultBraised beef stew and 8 raw dumplings
51	—	160°C	Bake uncovered for 30 minutes until the dumplings have swelled and their tops are golden and just set.⏱ 30 minResultBeef stew with risen dumplings
52	—		Using oven gloves, carefully lift the pot out of the oven.⏱ 15sResultBeef stew with risen dumplings
53	Beef stew with risen dumplingsstep 52		Ladle the stew generously into 4 deep bowls, giving each person 2 dumplings resting on top of the rich dark gravy.⏱ 45sResultBeef Stew and Dumplings
Total Time			2 hr 35 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,035kcal
	54g
	57g
	22g
	78g
	11g
	7g
	1,825mg

Ingredients0/18

Tools0/13

Recipe

Beef Stew and Dumplings

Braising steak simmers with tomato paste and fresh thyme until tender, topped with soft dumplings for a complete meal.

What you’ll doYou will coat beef chunks in seasoned flour and sear them in hot oil until mahogany brown, then build a vegetable base in the same pot, returning the beef to braise in the oven for 90 minutes. While it braises, you will mix a suet dough and form dumplings to top the stew for the final 30 minutes of cooking.

Serves4

Total2 hr 35 min

LevelMedium

Ingredients

Braising steak800 g
Plain flour60 g
Saltas needed
Ground black pepper1 tsp
Vegetable oil3 tbsp
White onion200 g
Carrots300 g
Celery100 g
Garlic2 piece
Tomato paste2 tbsp
Beef stock600 ml
Worcestershire sauce2 tbsp
Bay leaf2 piece
Fresh thyme4 piece
Potato cubes400 g
Self-raising flour160 g
Beef suet80 g
Water90 ml

Tools

Mixing bowlLarge heavy based potPot lidTongsLarge mixing bowlOvenChef's knifeWooden spoonDeep serving bowlPeelerLadlePlateChopping board

Method

Cut the braising steak into roughly 4 cm chunks and drop them into the bowl.

10sLarge mixing bowlBraising steak · 800 g

Tip the flour over the beef in the bowl.

5sLarge mixing bowlPlain flour · 60 g

Add a generous pinch of salt to the bowl.

5sLarge mixing bowlSalt · 1 tsp

Add the black pepper to the bowl.

5sLarge mixing bowlGround black pepper · 0.5 tsp

Toss everything together with your hands until each piece of beef is evenly coated in seasoned flour.

Result · Flour-coated beef chunks · used in step 9

20sLarge mixing bowl, Tongs

Set the oven to 160 °C and allow it to come up to temperature.

160°C10 minOven

Pour the oil into the pot and set it over a high heat.

5sLarge heavy based potVegetable oil · 3 tbsp

Heat the oil until it is shimmering and just beginning to haze.

1 min 30sLarge heavy based pot

Lay the flour-coated beef chunks into the hot oil in a single layer, working in batches so the pot is never crowded.

15sLarge heavy based potFlour-coated beef chunks · step 5

8 minLarge heavy based pot

Lift the browned beef chunks out of the pot with tongs and set them aside on a plate, leaving the fat and fond behind in the pot.

Result · Residual cooking fat and fond · used in step 14

15sPlate, TongsBrowned beef chunks · step 10

Peel the outer papery skin from the onion and halve it through the root.

30sChopping board, PeelerWhite onion · 200 g

Slice the onion halves into half-moon pieces about 5 mm thick.

30sChopping board, Chefs knifePeeled onion · step 12

Add the sliced onion to the pot, which still has the residual fat and meaty sediment from browning the beef.

10sLarge heavy based potResidual cooking fat and fond · step 11Thinly sliced onions · step 13

Peel the carrots and trim the ends.

40sPeelerCarrots · 300 g

Cut the carrots on a slight angle into chunky pieces about 2 cm thick.

30sChefs knifePeeled carrots · step 15

Add the sliced carrots to the pot with the onion.

10sLarge heavy based potSliced Carrots · step 16

Trim the base and leafy tops from the celery stalks.

20sChopping board, Chefs knifeCelery · 100 g

Slice the celery stalks into pieces about 2 cm long.

20sChopping board, Chefs knifeTrimmed celery · step 18

Add the sliced celery to the pot.

10sLarge heavy based potSliced celery · step 19

Stir the vegetables over a medium heat, scraping up the sticky fond from the bottom of the pot, and cook until the onion is soft and translucent.

5 minLarge heavy based pot, Wooden spoon

Crush the garlic cloves flat with the side of the knife and slip off the skins.

20sChopping board, PeelerGarlic · 2 piece

Finely chop the peeled garlic cloves.

20sChopping board, Chefs knifePeeled garlic cloves · step 22

Add the finely chopped garlic to the pot.

10sLarge heavy based potFinely chopped garlic · step 23

Spoon the tomato paste into the pot.

5sLarge heavy based potTomato paste · 2 tbsp

Stir the tomato paste into the vegetables and cook, stirring constantly, for about 90 seconds until it darkens slightly and smells sweet.

1 min 30sLarge heavy based pot

Pour the beef stock into the pot.

10sLarge heavy based potBeef stock · 600 ml

Add the Worcestershire sauce to the pot.

5sLarge heavy based potWorcestershire sauce · 2 tbsp

Drop the bay leaves into the pot.

5sLarge heavy based potBay leaf · 2 piece

Add the thyme sprigs to the pot.

5sLarge heavy based potFresh thyme · 4 piece

Season the liquid with salt.

5sLarge heavy based potSalt · 1 tsp

Add the remaining black pepper.

5sLarge heavy based potGround black pepper · 0.5 tsp

Add the potato cubes directly to the pot.

10sLarge heavy based potPotato cubes · 400 g

Return the browned beef chunks and any resting juices from the plate back into the pot.

15sLarge heavy based potResidual cooking fat and fond · step 11

Stir everything together so the beef is nestled into the vegetables and the liquid comes up around them.

20sLarge heavy based pot, Wooden spoon

Place the lid firmly on the pot.

10sLarge heavy based pot, Pot lid

Transfer the covered pot to the oven.

10sLarge heavy based pot, Oven

Braise undisturbed for 1 hour 30 minutes until the beef is completely tender and yields easily when pressed.

160°C1 hr 30 minLarge heavy based pot

Using oven gloves, lift the pot out of the oven and set it on the hob.

15sLarge heavy based pot, Oven

Tip the self-raising flour into the mixing bowl.

5sMixing bowlSelf-raising flour · 160 g

Add the beef suet to the bowl.

5sMixing bowlBeef suet · 80 g

Add a pinch of salt to the bowl.

5sMixing bowlSalt · 1 pinch

Stir the flour, suet and salt together with a fork until evenly combined and resembling rough breadcrumbs.

20sMixing bowl, Wooden spoon

Pour the cold water into the bowl.

5sMixing bowlWater · 90 ml

Stir with a fork and then bring the mixture together with your hands into a soft, slightly sticky dough — handle it as little as possible to keep the dumplings light.

30sMixing bowl

Divide the dough into 8 equal pieces. → Into 8 equal portions

30sMixing bowl

Roll each piece lightly between your palms into a ball — they need not be perfect.

Result · 8 raw dumplings · used in step 50

30sMixing bowl

Lift the lid off the pot and set it aside.

10sLarge heavy based pot, Pot lid

Set the uncovered pot back into the oven, ready to receive the dumplings.

10sLarge heavy based pot, Oven

Arrange the 8 raw dumplings in a single layer on top of the stew, spacing them evenly so they have room to puff up.

20sLarge heavy based pot8 raw dumplings · step 47

Bake uncovered for 30 minutes until the dumplings have swelled and their tops are golden and just set.

160°C30 minLarge heavy based pot

Using oven gloves, carefully lift the pot out of the oven.

15sLarge heavy based pot, Oven

Ladle the stew generously into 4 deep bowls, giving each person 2 dumplings resting on top of the rich dark gravy.

Result · Beef Stew and Dumplings

45sDeep serving bowl, LadleBeef stew with risen dumplings · step 52

Printed 28 September 2026