No image available
Member recipe

Beef casserole and dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Member recipe by

Servings

Serves 6

This is a very easy casserole dish - my children would eat it every day if they could!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 tbsp oil
  • 4 potatoes cubed
  • 2 carrots sliced
  • 1 onion chopped
  • 1 leek
  • 2 stalks celery finely sliced
  • 75g mushrooms
  • 500-700g beef
  • 2 tbsp flour
  • 1 pint beef stock
  • 400g tinned chopped tomatoes
  • 100 mls red wine
  • Dash of Worcester sauce
  • 1 bulb garlic
  • Dumplings -
  • 250g self-raising flour
  • 125g really cold butter
  • 1tsp mixed herbs
  • salt and black pepper
  • 1 beaten egg

Method

    1. Heat 2 tbspoons of oil in a large pan. Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
    2. Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
    3. Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
    4. Add the flour and mix
    5. Add the beef stock, tomatoes, red wine and Worcester sauce.
    6. Season with salt and pepper, bring to the boil, reduce heat and add to pot.
    7. Add bouquet garni and whole garlic bulb to pot. Stir well.
    8. Oven - 160c for 2.5 - 3 hours Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
    9. When cooked remove bouquet garni and garlic bulb.
    10. For the dumpling - Turn oven up to oven to 190degrees C or gas 5 Put your flour into a mixing bowl Using a coarse grater, grate very cold butter into the flour Add herbs and a pinch of salt and pepper Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs Add a some cold water to help bind it Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir. brush dumplings with beaten egg to glaze Place the dumplings on top of your fully cooked stew. Cook in the oven for 30 minutes until golden brown.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Louise L
9th Jan, 2017
5.05
I put everything in the same pan without cooking or browning any of it first (I didn't add the potatoes) and then cooked it in the oven for 4 hours. Everything was browned and cooked to perfection. It saved loads of prep time.
Ava Lucys mum
4th Jan, 2017
5.05
Lovely easy casserole, I added a couple of minced garlic bulbs, swede and a handful of red lentils, i think you could added any casserole type veg. Missed out the cube potato as forgot about them! Everyone loved it. Did one batch in oven and one in slow cooker as feeding a crowd, the oven version seemed richer and I preferred this style of cooking. Thanks for the recipe
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.