Beef casserole and dumplings
This is a very easy casserole dish - my children would eat it every day if they could!
- 4 tbsp oil
- 4 potatoes cubed
- 2 carrots sliced
- 1 onion chopped
- 1 leek
- 2 stalks celery finely sliced
- 75g mushrooms
- 500-700g beef
- 2 tbsp flour
- 1 pint beef stock
- 400g tinned chopped tomatoes
- 100 mls red wine
- Dash of Worcester sauce
- 1 bulb garlic
- Dumplings -
- 250g self-raising flour
- 125g really cold butter
- 1tsp mixed herbs
- salt and black pepper
- 1 beaten egg
- 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
- Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
- Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
- Add the flour and mix
- Add the beef stock, tomatoes, red wine and Worcester sauce.
- Season with salt and pepper, bring to the boil, reduce heat and add to pot.
- Add bouquet garni and whole garlic bulb to pot. Stir well.
- Oven - 160c for 2.5 - 3 hours Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
- When cooked remove bouquet garni and garlic bulb.
- 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.