Beef Casserole With Sweetcorn Dumplings | Recipe | Simply Beef & Lamb

Name: Beef Casserole With Sweetcorn Dumplings | Recipe | Simply Beef & Lamb
Ingredients: 675g braising cubes (chuck and blade) or stewing cubes (shin and leg), cut into 2.5cm cubes; 2 tablespoons sunflower oil; 8 small shallots or button onions, peeled and left whole; 1 large garlic clove, peeled and finely chopped; 4 large carrots, peeled and thickly sliced; 2 tablespoons plain flour; 600ml good, hot beef stock; 300ml good red wine; 1 tablespoon red wine vinegar; 2 large sprigs fresh thyme leaves; 2 bay leaves; 1 tablespoon golden syrup; 225g self-raising flour, sieved; Pinch salt; 50g cold butter, cubed; 1 tablespoon freshly chopped chives; 150g sweetcorn kernels; 8 tablespoons cold water

www.simplybeefandlamb.co.uk

Beef Casserole with Sweetcorn Dumplings

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Ingredients

675g braising cubes (chuck and blade) or stewing cubes (shin and leg), cut into 2.5cm cubes
2 tablespoons sunflower oil
8 small shallots or button onions, peeled and left whole
1 large garlic clove, peeled and finely chopped
4 large carrots, peeled and thickly sliced
2 tablespoons plain flour
600ml good, hot beef stock
300ml good red wine
1 tablespoon red wine vinegar
2 large sprigs fresh thyme leaves
2 bay leaves
1 tablespoon golden syrup
225g self-raising flour, sieved
Pinch salt
50g cold butter, cubed
1 tablespoon freshly chopped chives
150g sweetcorn kernels
8 tablespoons cold water