Beef Casserole with Herb Dumplings

This was very very nice….. no leftovers…

About 500g diced beef
Olive oil
3 carrots
Celery (3 sticks)
Garlic (2 cloves)
2 onions
c. 1.5 pints of beef stock (2 cubes)

1. Garlic. Chop.
2. Onions. Chop.
3. Into the pan with garlic and onions. 2 mins. High heat (5-6 on the hob)
4. Add the beef. Stir until browned.
5. Add chopped celery and chopped carrots.
6. Add half the stock (you can probably add all in one go, but I did half, and then added the rest once it had disappeared) and turn down to 3-4. Cover.
7. Cook for 1-2 hours (I didn’t keep track – just pop in and check occasionally).

Make the dumplings:
100g SR flour
1/2 tsp of baking powder (I was a little too generous with this – closer to 1tsp = v.big dumplings!)
50g Atora Light Shredded Vegetable Suet
Herbs – Flat-leaf parsley was suggested in the recipe I started from, but didn’t have any and so used dried rosemary. This was OK, but probably will experiment with something else next time (thyme, perhaps?).

1 Mix ingredients together with c. 5-6 tbsp of cold water (enough to make a sticky dough).
2. Put spoonfuls into the casserole – stir slightly (so some of the juice covers the dumplings). Cook for a further half an hour, then serve.

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