Beef Casserole with Frothingham Best | Great Newsome Brewery
A hearty beef and dumpling casserole to get you through the cold!
For 4 – 6 servings:
- 1kg Cubed Stewing Beef
- 2 Onions (Thickly Sliced)
- 400g of Carrots (Peeled, Cut Into Chunks)
- 2 Sticks of Celery (Thickly Sliced)
- 350g of Turnip or Swede (Peeled, Cut Into 3cm x 3cm x 3cm Cubes)
- 2 Rounded Tablespoons of Plain Flour
- 1 Teaspoon of Salt
- 1 500ml bottle of Frothingham Best
- 2 Bay Leaves (Optional)
- A Few Sprigs of Parsley (Optional)
- 1 Pint of Water
- Beef Stock Pot
- 200g of Self-Raising Flour
- 100g of Margarine
- 2 Tablespoons of Marjoram
- 2 Tablespoons of Cold Water
- Salt + Pepper
- Preheat the oven to 140°C
- Mix flour and seasoning in a bowl before adding the meat. Make sure to coat the beef well!
- Heat the vegetable oil in a casserole dish over a medium-heat hob. Brown the meat in batches to seal the flavour in, making sure to add more oil if required. Set this browned beef aside onto a plate for now.
- Add the onions and any remaining flour to the dish and stir for a minute. Next, stir the remaining vegetables and herbs into this mixture. After another minute, add the Frothingham Best, water and beef stock pot. Bring to the boil and stir.
- Cover the dish and place in the oven for 90 minutes, stirring occasionally.
- We’ll crack on with the dumplings whilst the stew’s cooking. Start by stirring the dry ingredients together in a bowl, then rub the margarine into this mixture with your hands until it resembles breadcrumbs.
- Add the water to the bowl and mix it in with a knife (you’re aiming for a stiff dough here). Form into a ball, then pat onto a work surface until it’s around 2cm thick. You can then stamp out 8 dumplings.
- Once the casserole’s done cooking, remove from the oven and raise the temperature to 160°C. Finally, arrange the dumplings on top of the casserole and place back into the oven for a further 20 minutes.
- If preferred, the casserole itself can be cooked on a low-heat stove instead of an oven.
- If you’re planning to save the dish for another time, put it into the fridge to cool before adding the dumplings. The dish can then be placed in the freezer.
- Don’t have any of our award-winning Frothingham Best on hand? Feel free to use a bottle of Holderness Dark!
Recipe by Doreen Hodgson