Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
2 Hr 15 Mins
Total Time:
2 Hr 30 Mins
A rich and comforting classic, this slow-cooked beef casserole is packed with deep, savoury flavour. Tender braising steak is gently cooked with onions, carrots, Newcastle Brown Ale, balsamic vinegar and Worcestershire sauce to create a beautifully rich, glossy gravy.
The dish is topped with light, fluffy dumplings flavoured with punchy horseradish and creamy Stilton, adding a delicious twist to this traditional favourite. Baked until golden and crisp on top, it’s the ultimate cosy meal, perfect served with steamed green vegetables.
Ingredients
Adjust Servings
- For the Dumplings:
- to serve
Instructions
- Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.
- Heat the oil in a large casserole and add the onions, cook until they start to colour.
- In a large bowl toss the beef in the flour and season well. Add to the casserole (there is no need to brown the meat). Now add all the remaining casserole ingredients and bring to the boil. Cover with a lid and place in the oven for 1 ½ hours.
- In the meantime, make the dumplings. In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet. Now add the Stilton and the parsley.
- Combine the horseradish and the water together then place in the bowl. Bring the mixture together with your hands until you have a dough consistency. Then, using your hands roll the dough into 8-10 balls and set aside and cover.
- When the beef is soft and tender, season to taste. Now drop the dumplings on top, cover with the lid and return to the oven for 30 minutes.
- Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4. Cook until the dumplings have developed a crust. Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!