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Beef casserole with herb dumplings


On a cold day this hearty offering is a real winner, served with lashings of creamy mash and braised Savoy cabbage or greens. For a more traditional dumpling recipe, you could try replacing the butter with beef suet


Preheat the oven to 170°C, 325°F, Gas 3. Heat the oil in a large non-stick pan, season


the beef and cook in batches for 4-5 minutes until browned all over. Using a slotted spoon, transfer to a 1.7ltr/3pt ovenproof casserole dish. In the same pan add the shallots or button


onions, garlic, carrots and parsnips and cook for 3-4 minutes, stirring occasionally. Stir in the flour and cook for 1-2 minutes then spoon into the casserole dish on top of the beef. Add the beef stock, brandy or cognac, if


using, the horseradish sauce, the bay leaves and thyme sprigs. Bring to the boil and reduce the heat. Cover and cook in the oven for 1½-2 hours, stirring occasionally. To prepare the herb dumplings, place the


flour and salt into a large bowl then rub the butter into the flour until the mixture resembles breadcrumbs. Add the chopped thyme or flat- leaf parsley and mix together with enough water to form a smooth dough. Shape into 8 medium- sized balls. About 20-25 minutes before the end of the


cooking time remove the casserole from the oven, adjust the seasoning, add the herb dumplings, return to the oven and cook uncovered. Serve straight away with creamy mash and braised Savoy cabbage.


SERVES 4-6 INGREDIENTS 2 tbsp olive oil


Salt and freshly ground black pepper


675g/1 1/2lb lean boneless shin or chuck steak, cut into 2.5cm/1in cubes


10 small shallots, or button onions, peeled


1 large clove garlic, crushed 2 large carrots, peeled and chopped


2 medium parsnips, trimmed, peeled and chopped 2 tbsp plain flour


900ml/1½pt good, hot beef stock


3 tbsp brandy or cognac (optional) 2 tbsp horseradish sauce 2 bay leaves


2 large sprigs fresh thyme


For the herb dumplings 225g/8oz self-raising flour Pinch of salt


50g/2oz cold butter, cubed 2 tbsp freshly chopped thyme or fresh flat-leaf parsley 8-10 tbsp water


l Always remember to buy Quality Standard beef and lamb – the label promises outstanding quality meat and assures its provenance. For everything you need to know about beef and lamb, help choosing the cuts of meat for your recipes, alternative ideas and more details about the Quality Standard Scheme, visit simplybeefandlamb.co.uk. For a free copy of the Simply Autumn recipe booklet, tel: 0870-606 3030


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