Beef Casserole And Dumplings Recipes

Steps:

• Preheat oven to 180deg C.
• Cut steak into 2 1/2 cm cubes.
• Peel and slice onion, carrots and parsnip.
• Mix flour, salt and pepper and toss beef in this.
• Heat oil in frying pan, add beef and brown lightly.
• Add onion and any remaining flour, stir 2 minutes.
• Add carrots, parsnip, stock and vinegar.
• Stir until boiling, then transfer to a casserole dish.
• Cover and bake for 1-1 1/2 hours.
• Increase oven heat to 200degC to ensure casserole is boiling.
• Sift flour, baking powder and salt.
• Rub in butter, add parsley and mix in enough milk to make a soft dough.
• Divide into 8 pieces and form into balls.
• Drop into the bubbling casserole, cover and reduce heat to 180degC again.
• Cook for 20-25 minutes without lifting the lid.

Steps:

• Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning. Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots. Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir - scraping bottom of the pan to extract all the flavour. Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
• Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough. Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven. Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Steps:

• Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.
• Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.
• When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.
• Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.