Beef and Beetroot Casserole with Watercress Dumplings Beef and Beetroot Casserole with Watercress Dumplings

Beef and Beetroot Casserole with Watercress Dumplings

prep time
15 mins

cook time
2 hours

serves
8 people

Ingredients

  • 900g/2lb lean braising or stewing steak, cut into 2.5cm/1inch cubes
  • 30ml/2tbsp seasoned flour
  • 30ml/2tbsp sunflower oil
  • 2 medium onions, peeled and finely sliced
  • 10 juniper berries, lightly crushed (optional)
  • 3 medium cooked beetroots (not in vinegar), peeled and roughly chopped
  • 300ml/½pint full-bodied red wine
  • 600ml/1 pint good, hot beef or vegetable stock
  • 1 sachet bouquet garni
  • For the watercress dumplings

  • :175g/6oz self-raising flour
  • 75g/3oz low fat suet
  • Pinch salt
  • Leaves from 1 bunch fresh watercress, finely chopped
  • 60ml/4tbsp cold water

Method

  1. Place the seasoned flour in a large bowl, add the beef cubes and toss gently to coat.
  2. Heat the oil in a large ovenproof casserole dish and brown the meat in batches with the onions for 3-4 minutes, stirring occasionally.
  3. Add the remaining casserole ingredients, bring to the boil, cover and cook in a preheated oven for 1½-2 hours, or until the beef is tender.
  4. Prepare the watercress dumplings; in a large bowl mix together the dumpling ingredients adding enough to form a smooth, soft dough. Using lightly-floured hands, shape the mixture into 8 walnut-sized balls.
  5. 20 minutes before the end of the cooking time remove the casserole from the oven, add the dumplings and return uncovered.
  6. Serve with honey-glazed carrots and new potatoes.

Tips:

Alternatively, cook the casserole on the hob over a low heat for 1½-2 hours, stirring occasionally, then cook the dumplings as above.