Beef Casserole with Dumplings
This delicious beef casserole recipe makes a classic hearty dish that is perfect for cold days. Beef braising or stewing cubes slow cooked with root vegetables in beer with suet and mustard dumplings.
prep time
10 mins
cook time
2 hours
serves
4 people
Ingredients
- 450g lean braising or stewing cubes
- 1 tablespoon oil
- 2 sticks celery, cut into chunks
- 6 baby carrots, peeled and left whole
- ½ small swede, peeled and cut into chunks
- 2 parsnips, peeled and cut into large chunks
- 600ml beer or good, hot beef stock
- 1 tablespoon Worcestershire sauce
- 2 tablespoons gravy granules
For the Dumplings:
- 100g self-raising flour
- 50g suet
- 1 tablespoon wholegrain mustard
- 5 tablespoons water
Method
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- Heat the oil in a pan and cook the beef for 4-5 minutes until browned. Transfer to a large ovenproof casserole dish and add the celery, carrots, swede and parsnips. Pour over the beer or stock and the Worcestershire sauce. Cover and cook in the oven for 2 hours, or until the beef is tender.
- Meanwhile make the dumplings; in a large bowl mix together the flour, suet, mustard and water.
- Mix together to form a smooth dough and divide into 8 golf-size balls.
- 20 minutes before the end of the cooking time remove the casserole from the oven, thicken with the gravy granules then place the dumplings on top.
- Cook uncovered for the remainder of the cooking time.
