Bbc Good Food Beef Casserole and Dumplings

Lucy Richards

This is our ultimate beef stew with dumplings recipe. The ultimate stew in my opinion, especially with the addition of fluffy yet stodgy dumplings that soak up all that glorious stew liquid.

There are a few things you need to do to truly ensure this recipe is the Best of the Best:

TIP 1: Buy good-quality meat

We believe that you should buy the best you can afford, so if you can, use the best-quality beef shin from a reputable butcher. This cut is perfect for stews and casseroles as it's meltingly tender.  If you can't find beef shin, braising steak can work, or even oxtail.

TIP 2: Make sure you brown the meat first

This is a really crucial step if you want to get all that delicious flavour from the beef. Browning the beef first caramelises all the juices, helping to improve both the flavour and colour of the beef.

TIP 3: Do NOT skip the flour

Do not, and I repeat, do not skip coating the beef lightly in flour. This helps to caramelise the meat (remember, caramelise = flavour), plus can assist in thickening up that delicious stew liquid.

Tip 4: Allow that tomato puree to caramelise

It's really important you let your tomato puree "brown" in the pan for a couple of minutes as I've suggested in the recipe. By doing this you can seriously improve the flavour of your stew in a BIG way as it caramelises the sugars, slightly sweetening the flavour of the stew.

TIP 5: Let the wine bubble out

When adding wine it's really important to let it bubble out for a couple of minutes. This ensures any 'raw' alcoholic flavour is removed.

TIP 6: Get those dumplings right

Dumplings are super simple to make and taste amazing in a stew – especially when they're super stodgy and soggy. When making the dough you don't want to over mix it, as you want little flecks of suet to be running through it. And if you add too much water, just add a little more flour and you'll be alright.

When you cook the dumplings, they should come out of the oven crispy on top but just a little bit soggy underneath. Perfect!

To store: This casserole keeps for a few days in an airtight container. Alternatively, batch cook and allow it to cool before freezing. Make sure to defrost thoroughly before you re-heat.

Makes: 4 - 6

Prep Time: 0 hours 35 mins

Cook Time: 2 hours 30 mins

Total Time: 3 hours 5 mins

1. 2kg beef shin, diced into large chunks

Salt and pepper

1 tbsp.

plain flour

4 tbsp.

vegetable oil

1

large onion, finely diced

2 tbsp.

tomato puree

400 ml

red wine

450 ml

beef stock

2

sprigs fresh rosemary

2

parsnips, peeled and cut into 2.5cm pieces

2

carrots, peeled and cut into 2.5cm pieces

100 g

baby onions, peeled

For the dumplings

150 g

self-raising flour

70 g

suet

1 tsp.

salt

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1. Preheat oven to 180ºC (160ºC Fan).
2. Season beef with salt and pepper and roll in the flour until lightly coated.
3. In a heavy-bottomed casserole dish over medium heat, the vegetable oil then add the beef to the pan in batches and brown all over. Transfer beef to a plate and set aside.
4. Next, add the onion and cook slowly for 20 minutes, or until softened and slightly golden in colour.
5. Add tomato puree to the pan and cook for a couple of minutes, followed by the red wine. Allow to bubble for a couple of minutes, scraping all the goodness from the bottom of the pan. Add beef stock and rosemary and bring to a simmer.
6. Return beef back to the pan ensuring it's fully covered with liquid, and braise in the oven with a lid on for two hours.
7. To make your dumplings, combine your dry ingredients to a bowl. Add a little water and mix a dough is formed. Divide dough into 8-10 equal-sized pieces and roll in your hands to form round balls.
8. After 1 hour and 30 minutes add the carrot, parsnip and baby onions to the stew.  Mix together and add a little more water if needed to help cover the vegetables. Check seasoning at this point and adjust to taste.
9. Place your dumplings on the top of the stew and finish in the oven uncovered for the remaining time. Leave the stew to rest for 10 minutes then serve with rich and silky mashed potato.

Matthew Lockwood Matthew Lockwood is a professional chef and recipe developer with over 20 years of experience working in the hospitality and catering industry, both in the kitchen and out.

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Source: https://www.delish.com/uk/cooking/recipes/a38538743/best-beef-stew-with-dumplings/

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