Beefcasserolewithherbdumplings Recipes

BEEF AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
• Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
• Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

BEEF CASSEROLE AND DUMPLINGS

Steps:

• Preheat oven to 180deg C.
• Cut steak into 2 1/2 cm cubes.
• Peel and slice onion, carrots and parsnip.
• Mix flour, salt and pepper and toss beef in this.
• Heat oil in frying pan, add beef and brown lightly.
• Add onion and any remaining flour, stir 2 minutes.
• Add carrots, parsnip, stock and vinegar.
• Stir until boiling, then transfer to a casserole dish.
• Cover and bake for 1-1 1/2 hours.
• Increase oven heat to 200degC to ensure casserole is boiling.
• Sift flour, baking powder and salt.
• Rub in butter, add parsley and mix in enough milk to make a soft dough.
• Divide into 8 pieces and form into balls.
• Drop into the bubbling casserole, cover and reduce heat to 180degC again.
• Cook for 20-25 minutes without lifting the lid.

BEEF CASSEROLE AND DUMPLINGS

Steps:

• Heat 2 tbspoons of oil in a large pan.
• Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
• Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
• Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
• Add the flour and mix
• Add the beef stock, tomatoes, red wine and Worcester sauce.
• Season with salt and pepper, bring to the boil, reduce heat and add to pot.
• Add bouquet garni and whole garlic bulb to pot. Stir well.
• Oven - 160c for 2.5 - 3 hours
• Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
• When cooked remove bouquet garni and garlic bulb.
• For the dumpling -
• Turn oven up to oven to 190degrees C or gas 5
• Put your flour into a mixing bowl
• Using a coarse grater, grate very cold butter into the flour
• Add herbs and a pinch of salt and pepper
• Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
• Add a some cold water to help bind it
• Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir.
• brush dumplings with beaten egg to glaze
• Place the dumplings on top of your fully cooked stew.
• Cook in the oven for 30 minutes until golden brown.

BEEF STEW WITH HERBED DUMPLINGS

Steps:

• Make stew:
• Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
• Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
• Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
• Meanwhile, prepare dumplings:
• Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
• Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
• Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
• Serve stew with dumplings.

BEEF STEW WITH HERB DUMPLINGS

Steps:

• Preheat the oven to 150ºC (130ºC fan) mark 2. Heat 1tbsp oil in a flameproof casserole dish and brown the beef in batches. Set aside. Add remaining oil to the pan and gently fry the onions and carrots for 10min until softened. Add swede and cook for 2min. Return beef to pan, sprinkle in flour and cook for 1min. Gradually stir in the Guinness and stock. Add sugar, Worcestershire sauce, bay leaf and thyme; bring to the boil. Cover and cook in the oven for 3hr.
• To make the dumplings, sift the flour, baking powder, mustard and ½tsp salt into a bowl. Stir in the suet and mixed herbs. Using a flat-bladed knife, stir in around 150ml (¼ pint) cold water to make a soft but not too sticky dough. Divide dough into 12 and roll into balls. Drop on to stew, spaced evenly apart. Cover and cook for 20min until puffed up. Remove lid and return to the oven for 5min to finish cooking dumplings.