Beef casserole and dumplings

Method

• step 1

  Heat 2 tbspoons of oil in a large pan.

• step 2

  Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs

• step 3

  Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.

• step 4

  Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.

• step 5

  Add the flour and mix

• step 6

  Add the beef stock, tomatoes, red wine and Worcester sauce.

• step 7

  Season with salt and pepper, bring to the boil, reduce heat and add to pot.

• step 8

  Add bouquet garni and whole garlic bulb to pot. Stir well.

• step 9

  Oven - 160c for 2.5 - 3 hours

• step 10

  Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)

• step 11

  When cooked remove bouquet garni and garlic bulb.

• step 12

  For the dumpling -

• step 13

  Turn oven up to oven to 190degrees C or gas 5

• step 14

  Put your flour into a mixing bowl

• step 15

  Using a coarse grater, grate very cold butter into the flour

• step 16

  Add herbs and a pinch of salt and pepper

• step 17

  Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs

• step 18

  Add a some cold water to help bind it

• step 19

  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.

• step 20

  brush dumplings with beaten egg to glaze

• step 21

  Place the dumplings on top of your fully cooked stew.

• step 22

  Cook in the oven for 30 minutes until golden brown.