Mary Berry Beef Casserole With Dumplings Recipes

BEEF AND ALE STEW WITH HORSERADISH DUMPLINGS

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over, adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish, then add the shallots, carrots and mushrooms and fry for few minutes, stirring.
• Meanwhile, put the flour in a bowl, whisk in a little ale to make a smooth paste, then whisk in the rest of the ale.
• Return the beef to the casserole, then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade, Worcestershire sauce, bay leaves and gravy browning (if using) and cook, stirring, for few minutes. Season with salt and pepper, cover, then bake for 2-2½ hours, or until the meat is tender.
• To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth.
• Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough, from the long side, to make a Swiss roll shape. Chill for 45 minutes, then slice into eight pieces.
• When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot.

BEEF STEW WITH HORSERADISH DUMPLINGS

Steps:

• Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning. Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots. Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir - scraping bottom of the pan to extract all the flavour. Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
• Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough. Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven. Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.

BEEF CASSEROLE WITH HERB DUMPLINGS

Steps:

• Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess.
• Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish.
• Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil.
• Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking.
• Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary.
• Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk.
• Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through.
• Serve garnished with extra fresh thyme.