Beef Casserole with Herb Dumplings (Easy) Beef Casserole with Herb Dumplings (Easy)

Beef Casserole with Herb Dumplings (Easy)

A hearty beef casserole using cubes of shin or chuck steak served with herb dumplings. A great weekend dish.

prep time
15 mins

cook time
2 hours

6 people


  • 675g cubed stewing or braising beef
  • 25g plain flour, seasoned with salt and freshly milled black pepper
  • 2 tablespoons oil
  • 1 x 500g prepared vegetable stew pack
  • 450ml hot beef stock (cubes or granules)
  • 300ml good red wine
  • 2 teaspoons dried mixed herbs
  • For the Herb Dumplings:

  • 1 x 180g pack (approx) prepared dumpling mix


  1. Place the flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.
  2. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
  3. Heat the oil in a non-stick frying pan and cook the beef in batches for 4-5 minutes until brown on all sides. Transfer to a 1.7L ovenproof casserole dish with a lid.
  4. Add the vegetables, stir in the stock, wine and the herbs, cover and cook in the oven for 1½-2 hours, or until the meat is tender.
  5. Meanwhile, prepare the dumplings according to the packet instructions Shape into 8 evenly-sized balls.
  6. 20-25 minutes before the end of the cooking time, place the dumplings on top of the casserole and return to the oven uncovered.


If preferred use a sachet of casserole mix or a jar of prepared casserole sauce instead. To pep up your dumplings, add 2 teaspoons of dried mixed herbs to the dry mixture.