Beef Casserole and Dumplings
Author: Kitchens
  • 1 kg braising beef
  • 2 Tablespoons cornflour
  • 2 Tablespoons vegetable oil
  • 25 g butter
  • 1 large onion, sliced
  • 125 g unsmoked streaky bacon, cut into strips
  • 1 large carrot, cut into large dice
  • 2 sticks celery, cut into large dice
  • 12 sage leaves, finely chopped
  • 1 sprig rosemary, finely chopped
  • 3 cloves garlic, crushed
  • 1 bottle full bodied red wine
  • 225 g chestnut mushrooms, wiped
  • 50 g buckwheat flour
  • 50 g rice flour
  • 75 g potato flour
  • 2 teaspoons baking powder
  • salt and freshly ground black pepper
  • 20 g packed flat leaf parsley
  • 75 g lard, grated
  1. 1. Preheat oven to 150?C, 300?F, gas mark 2
  2. Coat the beef in the cornflour and fry it in the oil and butter until lightly browned.
  3. Add the onion and bacon and fry for a further couple of minutes.
  4. Stir in the carrot, celery, sage, rosemary, garlic, salt and freshly ground black pepper. Add the red wine and cover with a tight fitting lid. Transfer to the oven and simmer for 21/2 hours. Add the mushrooms and return to the oven for a further 20 minutes.
  5. To Make the Dumplings1. Mix all the flours and baking powder, seasoning and parsley in a bowl.
  6. Blend in the grated lard and add enough cold water to form a dough.
  7. Shape into 12 dumplings.
  8. Add these to the casserole and return to the oven for about 30 minutes or until light and fluffy.
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