- 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
- Place the seasoned flour in a large bowl, add the beef cubes and toss gently to coat.
- Heat the oil in a large ovenproof casserole dish and brown the meat in batches with the onions for 3-4 minutes, stirring occasionally.
- 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.
- 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.
- 20 minutes before the end of the cooking time remove the casserole from the oven, add the dumplings and return uncovered.
- 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.