Easy Beef Casserole with Herb Dumplings
Do try this easy beef casserole with herb dumplings using a variety of ingredients that will cut down your preparation time in the kitchen, but not on flavour. Use beef chuck steak or shin for this recipe.
prep time
15 mins
cook time
2 hours 30 minutes
serves
6 people
Ingredients
- 675g beef chuck or shin, cut into 2.5cm cubes
- 25g plain flour, seasoned with salt and freshly milled black pepper
- 2 tablespoons oil
- 1 x 500g prepared sliced stewing vegetables
- 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
Method
- Place the flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.
Preheat the oven to 170°C, 150°C Fan, Gas Mark 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.
Add the vegetables, stir in the stock, wine and the herbs, cover and cook in the oven for 2-2½ hours, or until the meat is tender.
Meanwhile, prepare the dumplings according to the packet instructions. Shape into 8 evenly-sized balls.
20-25 minutes before the end of the cooking time, place the dumplings on top of the casserole and return to the oven uncovered.
Serve with creamy mash and seasonal vegetables.
