Easy Beef and Dumpling Casserole

Not only is this dish simple to assemble, it ticks every box for a sour, dull, dank, rainy day in need of serious cheering up on the food front! I made it yesterday for a late lunch. Cooked for 4 of us and there is still a bowl left over for a late night something later on!

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Ingredients

1 kg beef cubed – chuck steak is great – skirt too – just ask your butcher

Olive oil

8 tulip shallots peeled and roughly chopped (or you could use 3 medium sized onions)

1 tbsp plain flour

900 ml good beef stock

200 ml beer – I used Guinness

Heaped tsp of dried thyme or good sprig of the fresh stuff

2 bay leaves

1 large clove of garlic, peeled and crushed

1 tbsp of tomato puree

Salt and black pepper

Method

Heat oven to 140c,

Add a good glug of oil to a large frying pan and when hot add the beef. Stir round til browned all over. Remove and place in a large casserole dish – one with a lid. Add the onions to the frying pan and fry until the onions soften. Add them to the beef and then add the flour. Put over a low heat whilst you stir in the flour.

Add the thyme, bay leaves, garlic and a swizzle of salt and a good grind of black pepper. Add the stock and beer, stir and add the tomato puree – you can use a good brand tomato sauce instead if you wish.

Once it is starting to simmer – put the lid on and pop in the preheated oven for 2 hours and ten minutes. 

Now make the dumplings – 

You will need 100 gm of self-raising flour and 50 gm of suet – I use Atora – love the funky 60s retro box!

Mix the flour and suet together in a bowl, add a good pinch of salt and then around 5 table spoons of cold water. Mix it together until you get a good consistency and no flour is left in the bowl. Wash your hands and then make 8 golf ball size dumplings.

Put to one side. When the timer goes for the beef, remove the lid and gently place in the dumplings – well spaced out – pop lid back on and return to the oven for twenty minutes.

I served the casserole  with sweet mashed potato, buttered with a little cumin. I also had steamed kale and new potatoes in butter and coriander. It was a marvellous combination of flavours.

As with so many recipes this is one you can tinker with to your heart’s desire – you could use half beer half stock – even all beer if you wished! You could add a little pureed spinach to your dumpling mix – the possibilities are endless.

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IMG_5424 This is funky – admit it !

4 thoughts on “Easy Beef and Dumpling Casserole

  1. I had to look up that packaging! Interesting product. The stew is perfect for the polar vortex temperatures we’ve been experiencing and I bet the house smelled great while you were cooking it. We love Guinness stew and this one with dumplings just puts it over the top.

    Liked by 1 person

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