The Little Vampire - Cow pat mudslides - Angus Beef Stew

The Little Vampire-Inspired Scottish Angus Beef Stew with Dumplings + Mudslide Milkshakes

If you grew up around the same time as me (I’m very nearly 30 but clinging onto my 20s for now!), you may remember the charming spooky family film The Little Vampire. Released in 2000, it tells the story of Tony, an American boy who moves to Scotland and struggles to make friends — until he befriends Rudolph, a young vampire. Together they embark on a quest to find a magical amulet, all while evading the bad vampire who’s hot on their trail.

Food doesn’t play a huge role in the film, but one memorable moment involves Tony helping Rudolph find a cow to feed on. That gave me the perfect inspiration for a comforting Scottish Angus beef stew with dumplings — hearty, warming, and very fitting for a Halloween movie night. And since there’s also a “cow-pat” scene (if you know, you know), I decided to pair the stew with indulgent mudslide milkshakes for dessert. Don’t worry, they taste much better than they sound!

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Scottish Angus Beef Stew with Dumplings

This rich, slow-cooked beef stew is perfect for autumn, Halloween gatherings, or cosy Sunday dinners. It’s made with Scottish Angus beef, root vegetables, fresh herbs, and a splash of whisky for depth of flavour. Topped with fluffy suet dumplings, it’s comfort food at its finest.

Ingredients

For the stew

• 1 tbsp vegetable oil

• 2 tbsp butter

• 1kg Angus beef, diced

• 3 large carrots, peeled and chopped

• 1 small swede, peeled and diced

• 2 large potatoes, peeled and diced

• 1 large onion, peeled and diced

• 1 large leek, thinly sliced and washed

• 2 tbsp plain flour

• 1.5 litres beef stock

• 50ml whisky

• 2 tbsp tomato purée

• 2 bay leaves

• 2 sprigs thyme

• 2 sprigs rosemary

• Salt and black pepper, to taste

For the dumplings

• 150g self-raising flour

• 75g suet (vegetable suet or grated butter works too)

• Pinch of salt

• Cold water, as needed

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Method

1. Sear the beef
Season the beef with salt and pepper. Heat a casserole pot over medium heat, add the oil, and sear the beef in batches until browned all over. Don’t overcrowd the pan. Set aside.

2. Cook the vegetables
Melt the butter in the same pot. Add the onion, leek, and carrots. Cook for 5–10 minutes until softened.

3. Build flavour
Stir in the bay leaves, thyme, rosemary, and tomato purée. Cook for 2–3 minutes, then add the flour. Stir for another 2 minutes before pouring in the whisky. Let it bubble away until almost evaporated.

4. Simmer the stew
Pour in the beef stock, scraping the bottom of the pan to lift all the flavour. Add the swede, potatoes, and browned beef. Cover and simmer on low for 3–4 hours, or transfer to the oven at 180°C for 2–3 hours, until the beef is tender.

5. Make the dumplings
Mix the flour, suet, and a pinch of salt. Add just enough water to form a sticky dough. Shape into spoonful-sized dumplings. Taste your stew and adjust seasoning, then drop the dumplings onto the surface. Cover and cook for 20–30 minutes until puffed up and fluffy.

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Mudslide Milkshakes (Alcoholic or Alcohol-Free)

To finish, whip up these indulgent mudslide milkshakes — a nod to the cow-pat scene from The Little Vampire. You can make them boozy with whisky or keep them kid-friendly.

Ingredients (serves 2)

• 1 carton of chocolate milk

• 2–3 scoops vanilla or chocolate ice cream

• Optional: a splash of whisky

Method

1. Add the ice cream and chocolate milk to a blender or large jug.

2. Blend until smooth, adding more ice cream if you prefer a thicker shake.

3. For adults, add a splash of whisky while blending.

4. Pour into glasses and serve immediately.

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Final Thoughts

This Little Vampire-inspired menu is a fun way to bring movies to the dinner table. The Scottish beef stew with dumplings makes a hearty autumnal meal, while the mudslide milkshakes add a playful Halloween twist. Whether you’re hosting a movie night, planning a themed dinner, or just craving comfort food, this combo is a winner.

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