Name: Beef Casserole with cheesy dumplings
Prep time: 25 min
Cook time: 3 h
Yield: 8
Ingredients: 3 tbsp olive oil; 1.2kg shin of beef, fat removed, cut into 2cm cubes; 3 tbsp plain flour; 400g whole shallots; 4 carrots, sliced; 250g chestnut mushrooms, halved if large; 750ml red wine; 500ml beef stock; Bouquet garni made of 1 celery stick, small handful each of fresh thyme and flatleaf parsley and 2 fresh bay leaves, tied together; 1 tsp Dijon mustard; For the dumplings: 125g self-raising flour; 50g butter, softened; 2 tsp wholegrain mustard; 25g mature Cheddar, grated; Handful of fresh flatleaf parsley, finely chopped

Beef Casserole with cheesy dumplings

September 23, 2015

by Zoe P

Category Beef Dinner

This is a different take on a standard casserole and is definitely a hit with the family.

Persons

Prep Time

25 minutes

Cook Time

3 hours

Notes

You can choose to remove half the stew mixture, tip into a plastic container and leave to cool. Seal, then freeze for up to 3 months. To cook the frozen stew, defrost overnight in the fridge, put into a casserole and bring to a boil, Follow the steps to make additional cheesy dumplings to complete the recipe.

Ingredients

3 tbsp olive oil
1.2kg shin of beef, fat removed, cut into 2cm cubes
3 tbsp plain flour
400g whole shallots
4 carrots, sliced
250g chestnut mushrooms, halved if large
750ml red wine
500ml beef stock
Bouquet garni made of 1 celery stick, small handful each of fresh thyme and flatleaf parsley and 2 fresh bay leaves, tied together
1 tsp Dijon mustard
For the dumplings: 125g self-raising flour
50g butter, softened
2 tsp wholegrain mustard
25g mature Cheddar, grated
Handful of fresh flatleaf parsley, finely chopped

Instructions

Heat 2 tbsp of the oil in a large heavy-based casserole dish over a high heat. Season the beef cubes, then toss in flour and shake off the excess. Add half the beef to the hot oil and fry for 3-4 minutes or until golden brown. Remove and set aside while you repeat with the rest of the beef. Put the shallots in a large bowl, cover with boiling water and leave for 3-4 minutes. Drain, then refresh in cold water. Peel and trim their bases and halve.
Add the remaining oil to the pan, then add the shallots and carrots. Season, then fry over a medium heat and stir for about 5 minutes. Add the mushrooms, turn up the heat and add a small amount of water. Cover with a lid and cook for 3-4 minutes and shake the pan occasionally.
Return the meat to the pan with the red wine, stock and bouquet garni. Cover and bring to the boil, then reduce the heat and simmer for 2½ hours. Stir occasionally to stop it sticking. Stir in the mustard and cook over a medium-high heat, uncovered, for 15 minutes to thicken slightly.
Remove half the stew, tip into a plastic container and leave to cool. Seal, then freeze for up to 3 months.
While the stew cooks, make the dumplings. Mix half the quantities of flour, butter, mustard, cheese and parsley with some salt and black pepper and a splash of water until you get a soft dough. Roll into 8 small golf ball size balls, add to the top of the stew and cook for a final 10-15 minutes, covered with a lid. Serve and enjoy.