Beef Casserole with Dumplings

    Beef Casserole with Dumplings


    2 people made this

    Casserole with dumplings is an 'old-school' traditional favourite. A hearty stew topped off with dumplings. Eat the dumplings fresh and left overs with crusty bread.

    Serves: 9 

    • 250 to 350g casserole steak, cubed
    • 1 teaspoon oil
    • 1 small swede, peeled and cubed
    • 2 carrots, peeled and diced
    • 1 parsnip, peeled and diced
    • 60g peas
    • 60g corn kernels
    • 2 beef stock cubes
    • 2 vegetable stock cubes
    • 1 pinch salt, pepper and mixed herbs, to taste
    • 1 clove of garlic, crushed
    • 400ml boiling water, estimate
    • Dumplings
    • 125g butter
    • 1 pinch of salt, to taste
    • 250g self raising flour
    • 125ml cold water, estimate

    Preparation:30min  ›  Cook:3hours30min  ›  Ready in:4hours 

    1. Preheat oven to 150 degrees C.
    2. Brown cubed steak in a frypan with oil. Drain and put into casserole dish with the vegetables, stock, garlic, salt, pepper and mixed herbs.
    3. Boil water and add to pot until ingredients are just covered; stir and put into oven.
    4. Cook for 2 hours then increase temperature to 180 degrees C and cook for another hour. Add dumplings and cook for further 30 minutes.
    5. Dumplings: Crumble butter, salt and flour together. Add by tablespoons sufficient water to bind together. Roll into small balls.

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