Beef Casserole With Dumplings

Beef Casserole With Dumplings

Beef Casserole With Dumplings

Beef Casserole With Dumplings

Beef Casserole With Dumplings

Course Main Course

Ingredients
  

For the casserole:

  • 1 medium onion, finely chopped
  • 750 g potato, diced (1cm cubes)
  • 250 g carrot, diced (ditto)
  • 100 g garden peas (optional)
  • 100 g chopped celery (optional)
  • Dried herbs, as desired
  • 750 g diced stewing beef
  • 800 ml thick beef gravy (instant gravypowder is fine)

For the dumplings:

  • 80 g shredded suet
  • 160 g self-raising flour
  • 8 tbsp cold water
  • 1 tsp garlic (optional)
  • 1 tsp herbs (optional)

Instructions
 

  • Prepare the vegetables and sauté themfor 10 minutes in a deep pan with a littleoil. Thoroughly mix in herbs to taste (Iuse a generous helping of dried sage andbasil).
  • When sautéed, put the vegetables into acasserole dish; then use the same sautépan to brown the beef
  • I usually throwin a little flour once it has browned andcoat the meat with it. In theory this will help thicken the resulting casserole, but this is just habit, andI haven’t dared try doing it without!
  • Mix the browned meat in with the vegetables, cover with thegravy, and place the casserole dish (with the lid on) in a 160Coven for three hours.
  • 40 minutes before serving, start preparing the dumplings bymixing all the ingredients thoroughly with a fork until it formsa doughy ball, then dividing that into 8-10 small dumplings.
  • Half an hour before serving, place the dumplings on top ofthe casserole for 20 minutes, ensuring that the lid stays inplace. (The retention of the steam is important to help thedumplings rise.)
  • Then remove the lid and cook at 200C for theremaining 10 minutes.
  • Serve and enjoy!
Keyword Beef Casserole With Dumplings, beef recipes
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