Ingredients: |
Ingredients: 750 g diced lean stewing steak (preferably skirt)
2 tbsp plain flour
½ tsp each of mustard powder, salt and black pepper
3 tbsp vegetable oil or beef dripping
2 medium onions, finely sliced
300 ml good beef stock
300 ml stout
1 fresh bay leaf
2 medium carrots, peeled
2 medium parsnips, peeled
FOR THE DUMPLINGS
100 g self-raising flour
Good pinch of salt
½ tsp mustard powder
50 g beef or vegetable suet
1 tbsp chopped parsley
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Directions: |
Directions:METHOD
1. Preheat the oven to 170ºC/150ºC fan.
2. Toss the meat in a bowl with the flour, mustard powder, salt and pepper until thoroughly coated. Heat the oil or dripping in a large lidded flameproof casserole dish
3. Add the meat, a few pieces at a time, and fry until lightly browned. Take care not to overcrowd the pan or the meat will start to boil and steam instead of browning. Use a slotted spoon, remove the meat from the pan to a plate.
4. When all the meat is browned, turn the heat right down and add the sliced onions to the casserole, stirring well to dislodge and bits and pieces stuck to the base. Cover and cook very gently, stirring frequently, for 10-12 mins or until soft and tender
5. Return the meat to the pan along with any juices from the plate. Stir in the stock, stout and bay leaf, plus a little more pepper, and bring to the boil. Stir well, then cover and transfer to the oven to cook for 1½ hours
6. Meanwhile, cut the carrots and parsnips into chunks the same size as the beef. Remove the casserole from the oven and stir in the carrots and parsnips. Cover again and return to the oven to cook for a further 30 mins until the meat is very tender
7. Towards the end of the cooking time, make up the dumplings. Sift the flour, salt and mustard powder into a mixing bowl. Mix in the suet and parsley with a round-bladed knife, then stir in 4-5 tbsp of cold water to make a slightly soft, but not sticky, dough. Flour your hand, then divide the mixture into 8 and roll into balls
8. When the meat is tender, give the contents of the casserole a stir and taste, adding more seasoning if needed. gently drop the dumplings on top of the beef mixture, spacing them evenly. Cover the casserole, return to the oven and cook for 25-30 mins or until the dumplings are firm. Serve with mashed potato and plenty of fresh green vegetables |
This recipe for Rich Beef Casserole with Dumplings is from