Beef casserole with herb dumplings recipe

For many years, health warnings have told us to cut down on the amount of red meat we eat, but a recent study has confirmed if you work out regularly then it’s extremely important that you’re getting enough iron. After all, this vital nutrient makes sure your red blood cells are functioning as they should, and helps to keep your energy levels up. It’s recommended that the average woman needs around 15mg of iron per day, so why not try this tasty beef recipe to get your fill?

Ingredients (serves 4-6)

675g/1½lb lean beef chuck, cut into 2.5cm/1inch cubes

Salt and freshly milled black pepper

2tbsp oil

10 small shallots, or button onions, peeled

1 large garlic clove, peeled and crushed

2 large carrots, peeled and chopped

2 medium parsnips, peeled and chopped

2tbsp plain flour

900ml/1½pint hot beef stock

2tbsp horseradish sauce

2 bay leaves

2 large sprigs fresh thyme

For the herb dumplings:

225g self-raising flour

Pinch of salt

50g cold butter, cubed

2tbsp freshly chopped thyme or flat-leaf parsley

120-150ml cold water

Method:

Preheat the oven to 170°C/325°F/gas mark 3. Heat the oil in a large non-stick pan, season the beef and cook for five minutes in batches until brown. Transfer to a 1.7L/3pint ovenproof casserole dish with a lid.

In the same pan, add the shallots or onions, garlic, carrots and parsnips and cook for three to four minutes, stirring occasionally. Stir in the flour, cook for two minutes then spoon into the casserole dish.

Add the stock, horseradish sauce and herbs. Bring to the boil. Cover and cook in the oven for two (to two and a half) hours, stirring occasionally.

To prepare the dumplings; put the flour and salt into a large bowl and rub the butter into the flour until the mixture resembles breadcrumbs. Add the remaining ingredients. Mix together to form a smooth dough and shape into eight medium-sized balls.

20-25 minutes before the end of the cooking time remove the casserole from the oven, adjust the seasoning, add the dumplings and return to the oven uncovered for the remainder of the cooking time.

Serve with creamy mash and braised Savoy cabbage.

Tip:

If preferred, use boneless beef shin but cook for hour hours.

For a more traditional dumpling recipe, replace the butter with beef suet.

Recipe courtesy of simplybeefandlamb.co.uk