16
February

Beef Casserole

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madnad

Beef Casserole

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Ingredients

  • 2 tablespoons Olive Oil
  • 25g Unsalted Butter
  • 750g Stewing Steak (diced)
  • 2 tablespoons Plain Flour
  • 2 cloves Garlic (crushed)
  • 175g Shallots (approx 10)
  • 150g Carrots (approx 2 cut into chunks)
  • 150g Celery (approx 4 stalks cut into chunks)
  • 200g Parsnip (approx 1 cut into chunks)
  • 1 Large Leek (thickly sliced)
  • 180ml Red Wine
  • 500ml Beef Stock
  • 2 Bay Leaves
  • 3 tablespoons Fresh Parsley (chopped)
  • 3 tablespoons Fresh Thyme (chopped)
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Balsamic Vinegar
  • Salt & freshly ground black pepper to taste
  • 60g Suet
  • 120g Plain Flour
  • pinch Salt
  • Cold Water (approx 6 tablespoons)

Directions

1. Pre-heat oven to Gas Mark 4 / 180°C / 350°F
2. Heat the oil and butter together in an oven proof casserole dish
3. Add the beef and brown on all sides
4. Sprinkle the flour over and cook for a further 2 minutes
5. Add in the garlic and stir through, then add in the rest of the vegetables and cook for a further 2 minutes mixing everything together
6. Add the wine, stock, herbs, Worcestershire sauce and balsamic vinegar
7. Season with salt and pepper, then stir well. Cover with the lid and place in the oven for 2 hours
8. To make the dumplings, mix the flour and suet together
9. Add a pinch of salt and then just enough water to form a thick dough
10. With floured hands, form the dough into 8 balls
11. After the 2 hours, add in the dumplings, cover and return to the oven for a further 20 minutes
12. Serve with some mashed potato or a chunk of crusty bread
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