Beef casserole and dumplings

Ingredients

  • 4 tbsp oil
  • 4 potatoes cubed
  • 2 carrots sliced
  • 1 onion chopped
  • 1 leek
  • 100g mushrooms
  • 500g beef
  • 2 tbsp flour
  • 1 pint beef stock
  • 400g tinned chopped tomatoes
  • 100 ml red wine
  • Dash of Worcester sauce
  • 1 bulb garlic, whole
  • Dumplings 
  • 250g self-raising flour
  • 125g really cold butter
  • 1tsp mixed herbs
  • salt and black pepper
  • 1 beaten egg

Method

  1. Heat 2 tbsp of oil in a large pan. Add potatoes, carrots, onion, and leek and heat gently without browning for 5-10 mins
  2. Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
  3. Heat the remaining 2 tb spoons of oil and brown the beef.
  4. Add the flour and mix
  5. Add the beef stock, tomatoes, red wine and Worcester sauce.
  6. Season with salt and pepper, bring to the boil, reduce heat and add to pot.
  7. Add whole garlic bulb to pot. Stir well.
  8. Oven – 160c for 2.5 – 3 hours Slow cooker – high for 4-5 hours or low for 8-10hrs
  9. When cooked remove garlic bulb.
  10. For the dumpling – Turn oven up to oven to 190degrees C or gas mark 5. Put your flour into a mixing bowl.
    Using a coarse grater, grate very cold butter into the flour
    Add herbs and a pinch of salt and pepper
    Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
    Add a some cold water to help bind it
    Divide the dough into 12 balls.
    The dumplings will suck up quite a bit of moisture so if your stew looks dry – add a cup of boiling water and give it a good stir.
    Brush dumplings with beaten egg to glaze
    Place the dumplings on top of your fully cooked stew.
    Cook in the oven for 30 minutes until golden brown.

Source: http://www.bbcgoodfood.com/recipes/2416642/beef-casserole-and-dumplings-

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