Beef and Beetroot Casserole with Watercress Dumplings | Recipe | Simply Beef & Lamb
Beef and Beetroot Casserole with Watercress Dumplings
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Cooking tools:
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Baking dish
- Oven
- Stove
- Wooden spoon
Ingredients
- 900g/2lb lean braising or stewing steak, cut into 2.5cm/1inch cubes
- 30ml/2tbsp seasoned flour
- 30ml/2tbsp sunflower oil
- 2 medium onions, peeled and finely sliced
- 10 juniper berries, lightly crushed (optional)
- 3 medium cooked beetroots (not in vinegar), peeled and roughly chopped
- 300ml/½pint full-bodied red wine
- 600ml/1 pint good, hot beef or vegetable stock
- 1 sachet bouquet garni
- :175g/6oz self-raising flour
- 75g/3oz low fat suet
- Pinch salt
- Leaves from 1 bunch fresh watercress, finely chopped
- 60ml/4tbsp cold water
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