Beef casserole and dumplings

Views 4469

May 6, 2014

Prep. Time

10 mins

Cook Time

15 mins

Total Time

25 mins

This is a very easy casserole dish - my children would eat it every day if they could!

Crock Pot


  1. 4 tbsp oil
  2. 4 potatoes cubed
  3. 2 carrots sliced
  4. 1 onion chopped
  5. 1 leek
  6. 2 stalks celery finely sliced
  7. 75g mushrooms
  8. 500-700g beef
  9. 2 tbsp flour
  10. 1 pint beef stock
  11. 400g tinned chopped tomatoes
  12. 100 mls red wine
  13. Dash of Worcester sauce
  14. 1 bulb garlic
  15. Dumplings -
  16. 250g self-raising flour
  17. 125g really cold butter
  18. 1tsp mixed herbs
  19. salt and black pepper
  20. 1 beaten egg


  1. Heat 2 tbspoons of oil in a large pan. Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
  2. Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
  3. Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
  4. Add the flour and mix
  5. Add the beef stock, tomatoes, red wine and Worcester sauce.
  6. Season with salt and pepper, bring to the boil, reduce heat and add to pot.
  7. Add bouquet garni and whole garlic bulb to pot. Stir well.
  8. Oven - 160c for 2.5 - 3 hours Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
  9. When cooked remove bouquet garni and garlic bulb.
  10. For the dumpling - Turn oven up to oven to 190degrees C or gas 5 Put your flour into a mixing bowl Using a coarse grater, grate very cold butter into the flour Add herbs and a pinch of salt and pepper Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs Add a some cold water to help bind it Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir. brush dumplings with beaten egg to glaze Place the dumplings on top of your fully cooked stew. Cook in the oven for 30 minutes until golden brown.


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