Beef Casserole with Herb Dumplings (Easy)

Name: Beef Casserole with Herb Dumplings (Easy)
Prep time: 15 min
Cook time: 2 h
Yield: 6
Cuisine: British
Ingredients: 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; 1 x 180g pack (approx) prepared dumpling mix

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

serves
6 people

Ingredients

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

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 1½-2 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.

Tips:

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.