Beef Casserole With Stilton Parsley Dumplings Recipes

BEEF CASSEROLE WITH HERB DUMPLINGS

Steps:

• Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess.
• Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish.
• Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil.
• Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking.
• Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary.
• Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk.
• Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through.
• Serve garnished with extra fresh thyme.

BEEF CASSEROLE WITH STILTON PARSLEY DUMPLINGS

Steps:

• Preheat the oven to 350°F
• Toss the beef in the flour then shake it to get rid of the excess flour.
• Heat 2 tablespoons of olive oil in a casserole dish. Fry the beef in batches, browning on each side, then removing with a slotted spoon.
• Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
• Add the browned beef to the wine. Add the stock and season with salt and freshly ground pepper.
• Heat 1 tbsp olive oil in a frying pan and fry the onion until tender. Add the fried onion to the beef mixture.
• Cover the casserole and bake in the oven for 1 1/2 hours.
• Meanwhile, make the dumplings. In a mixing bowl mix together the flour, suet, Stilton and parsley. Season with salt and freshly ground pepper.
• Make a well in the centre. Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough. Using wetted hands shape the dough into small dumplings.
• Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine. Top with the dumplings. Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.