Beef Casserole with Herb Dumplings | Recipe | Simply Beef & Lamb
Beef Casserole with Herb Dumplings (1)
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Cooking tools:
- Kitchen scale
- Oven
- Stove
- Nonstick skillet
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Peeler
Ingredients
- 675g lean beef chuck, cut into 2.5cm cubes
- 2 tablespoons oil
- 10 small shallots, or button onions, peeled
- 1 large garlic clove, peeled and crushed
- 2 large carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 tablespoons plain flour
- 900ml good, hot beef stock
- 2 tablespoons horseradish sauce
- 2 bay leaves
- 2 large sprigs fresh thyme
- 225g self-raising flour
- Pinch salt
- 50g cold butter, cubed
- 2 tablespoons freshly chopped thyme or flat-leaf parsley
- 8-10 tablespoons cold water
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