Mediterranean Beef Casserole with Basil Dumplings
Casseroles are pretty easy really, you just sauté everything to enrich flavour and allow it to slowly cook to tenderise the meat allowing all the flavour to intensify the sauce, add a load of vegetables and even potatoes and you’ve got a complete meal gently cooking as you get on with what ever you choose.
Preparation time: 15- 20 minutes Quantity: Serves 4 - 5 Cooking time: 2 hours or so
Ingredients
Beef Casserole -
2 tablespoons olive oil
2 red onions - chunky dice
1 stick celery - chunky dice
2-3 cloves garlic - sliced or crushed
450g /1 lb diced beef - braising/ chuck etc.
1/2 teaspoon fennel seeds (optional)
1 teaspoon paprika -preferably smoked
1 small aubergine - chunky dice
1 courgette - chunky dice
2 (any colour) peppers - large diced
1 pint stock (or water and 1/2 beef cube)
1 tin plum tomatoes -chopped
1 tablespoon Worcester sauce
seasoning (1/2 teaspoon salt and 10-12 twists black pepper)
sprig or two of fresh herbs - sage, oregano, thyme or 1/2 teaspoon dried herbs
2 teaspoons English mustard (Colmans)
2 tablespoons tomato puree
Dumplings -
75g / 3 oz suet
150g / 6 oz self raising flour
150 ml water
1 tablespoon fresh torn basil (or 1/2 teaspoon dried)
seasoning
Method
- Heat the oil in a very large sauce pan or frying pan or ovenproof dish
- Cook of the onions till soft without colour
- Add the celery and garlic cook for a few moments to increase flavour
- Add the beef and stir round on high to seal - (cook till all the meat is browned)
- Add the fennel (optional) and paprika
- Add all the chunky vegetables
- Cook for a few minutes on a medium flame
- Add the stock, seasoning, herbs, soy and mustard
- Bring to the boil
- Transfer in to an ovenproof dish/casserole ( if needed) cover with a lid or tin foil
- Slow cook in a preheated oven gas 4/5 / 190-200*c/350-400*f for 2 hours
- 30 minutes before the end prepare the dumplings
- Mix everything together to create a sticky dough
- With wet hands mould in to dumplings
- Take out the beef casserole and stir in the tomato puree
- For the last 20 minutes place the dumplings on top of the casserole - uncovered and bake
- Turn up the oven a notch or two gas 6/ 220*c/ 450*f
- The casserole will be thickened and the dumplings plump and crispy on top