Beef Casserole With Stilton Parsley Dumplings |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 4 |
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For a hearty warming dish try this tasty beef casserole, served with delicious cheese dumplings. Ingredients:
1 1/2 lbs stewing beef, cut into cubes |
flour, for dusting |
3 tablespoons olive oil |
1 1/4 cups red wine |
2 1/2 cups beef stock |
salt & freshly ground black pepper |
2 onions, finely chopped |
4 potatoes, peeled and quartered |
4 large carrots, peeled and quartered |
2/3 cup port wine |
6 ounces self-raising flour |
2 1/2 ounces shredded suet |
2 1/2 ounces stilton cheese, crumbled |
2 tablespoons chopped parsley |
salt & freshly ground black pepper |
water, for mixing |
Directions:
1. Preheat the oven to 350°F
2. Toss the beef in the flour then shake it to get rid of the excess flour.
3. Heat 2 tablespoons of olive oil in a casserole dish. Fry the beef in batches, browning on each side, then removing with a slotted spoon.
4. Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
5. Add the browned beef to the wine. Add the stock and season with salt and freshly ground pepper.
6. Heat 1 tbsp olive oil in a frying pan and fry the onion until tender. Add the fried onion to the beef mixture.
7. Cover the casserole and bake in the oven for 1 1/2 hours.
8. Meanwhile, make the dumplings. In a mixing bowl mix together the flour, suet, Stilton and parsley. Season with salt and freshly ground pepper.
9. Make a well in the centre. Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough. Using wetted hands shape the dough into small dumplings.
10. Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine. Top with the dumplings. Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.
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