How to make… the perfect Beef Casserole with Horseradish and Parsley Dumplings with Sue Ashworth

  • Serves : 4
  • Difficulty level : Intermediate
  • Type : Breakfast

Come in from the cold to enjoy this hearty, winter-warming dish. It’s all about the flavour… here’s how to achieve it.

A great friend of Lakeland (she writes lots of our recipes), Sue believes that it’s so important to have well-written recipes that are easy to follow and give great results – without any hassle – just like this one.

Ingredients

  • For the casserole
  • 1 tbsp vegetable oil 
  • 15g butter 
  • 2 rashers smoked streaky bacon chopped
  • 12 shallots or very small onions peeled and halved
  • 500g lean braising steak cut into chunks
  • 4 tbsp brandy or red wine 
  • 500ml beef stock 
  • 2 carrots sliced
  • 2 garlic cloves thinly sliced
  • 150g mushrooms halved
  • 1 tbsp cornflour 
  • A small amount salt and freshly ground black pepper 
  • For the dumplings
  • 150g self-raising flour 
  • 1/4 tsp salt 
  • 75g suet 
  • 1 1/2 tbsp horseradish sauce 
  • 2 tbsp fresh flat leaf parsley chopped
  • 4-5 tbsp chilled water 

Method

  1. Heat the vegetable oil and butter in a large flameproof casserole dish or large saucepan over a medium high heat. Add the chopped bacon and shallots or onions and fry for 4-5 minutes, turning often, until well browned. Remove them from the casserole dish with a draining spoon and set to one side.
  2. Add the meat to the casserole dish or saucepan a handful at a time, browning each handful before adding the next – and avoid turning the meat too often, as it needs to sear. This is important, as the browning gives the casserole a great flavour and good colour. Avoid adding the meat all at once as it will steam, not fry, and won’t brown so well.
  3. Add the brandy or wine to the casserole dish and let it bubble up. Pour in half the beef stock. Allow to simmer for a few minutes to deglaze the pan – this means that all the lovely browned bits on the base and sides of the casserole dissolve into the liquid. These meaty extracts enrich the sauce, giving the finished casserole a rich, deep flavour.
  4. Pour in the remaining beef stock. Bring to the boil, then reduce the heat. Add the onions, bacon, carrots and garlic. Stir, then cover with a tight-fitting lid and cook gently for 1½-2 hours, or until the meat is very tender. Check the casserole from time to time – it should retain the liquid, though top up with a little extra boiling water if required.
  5. When the meat is almost done, make the dumplings. Sift the flour and salt into a large bowl. Stir in the suet, then add the horseradish sauce and parsley. Stir in just enough chilled water to make a soft, but not sticky dough (4-5 tbsp). Bring the dough together with your hand and knead lightly for a few moments until smooth. Cover and chill for 10 minutes.
  6. Once the meat is tender, add the mushrooms and cook for 4-5 minutes. These are added at this stage so that they remain chunkier. Blend the cornflour with 1 tbsp cold water and stir it into the meat mixture. Heat until thickened, stirring often. Check the seasoning, adding salt and pepper to taste.
  7. Cut the dough into 12 equal pieces and roll them into balls with floured hands, handling them lightly. Add them to the casserole, dropping them in over the surface. Cover with the lid and cook for 20 minutes, until they are risen and fluffy. Serve the casserole, sprinkled with extra chopped fresh parsley. Enjoy with fresh green vegetables – such as cabbage or broccoli.  

By | 8 July 2020