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 lean beef chuck, cut into 2.5cm cubes
- 2 tablespoons 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
- 2 tablespoons plain flour
- 900ml good, hot beef stock
- 2 tablespoons horseradish sauce
- 2 bay leaves
- 2 large sprigs fresh thyme
- For the Herb Dumplings
- 225g self-raising flour
- Pinch salt
- 50g cold butter, cubed
- 2 tablespoons freshly chopped thyme or flat-leaf parsley
- 8-10 tablespoons cold water
Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
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 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.