Beef Casserole with Herb Dumplings (1)
Try with nostaglic casserole - just like mother or gran used to make but with an added twist of horseradish sauce in the stew . Opt for beef chuck steak or shin. Great to eat when the weather is chilly.
2 hours 30 minutes
- 675g/1½lb lean beef chuck, cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 30ml/2tbsp oil
- 10 small shallots, or button onions, peeled
- 1 large garlic clove, peeled and crushed
- 2 large carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 30ml/2tbsp plain flour
- 900ml/1½pint good, hot beef stock
- 30ml/2tbsp horseradish sauce
- 2 bay leaves
- 2 large sprigs fresh thyme
- For the Herb Dumplings
- :225g/8oz self-raising flour
- Pinch salt
- 50g/2oz cold butter, cubed
- 30ml/2tbsp freshly chopped thyme or flat-leaf parsley
- 120-150ml/8-10tbsp cold water
Preheat the oven to Gas mark 3, 170°C, 325°F. Heat the oil in a large non-stick pan, season the beef and cook for 4-5 minutes in batches until brown. Transfer to a 1.7L/3pint ovenproof casserole dish with a lid.
In the same pan add the shallots or onions, garlic, carrots and parsnips and cook for 3-4 minutes, stirring occasionally. Stir in the flour, cook for 1-2 minutes then spoon into the casserole dish.
Add the stock, horseradish sauce and herbs. Bring to the boil. Cover and cook in the oven for 2-2½hours, stirring occasionally.
To prepare the dumplings; put the flour and salt into a large bowl and rub the butter into the flour until the mixture resembles breadcrumbs. Add the remaining ingredients. Mix together to form a smooth dough and shape into 8 medium-sized balls.
20-25 minutes before the end of the cooking time remove the casserole from the oven, adjust the seasoning, add the dumplings and return to the oven uncovered for the remainder of the cooking time.
Serve with creamy mash and braised Savoy cabbage.