Beef and Beetroot Casserole with Watercress Dumplings
Serves: 6-8
Preparation time: 15 minutes
Cooking Time: Approximately 2 hours
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/1pint good, hot beef or vegetable stock
1 sachet bouquet garnish
Watercress dumplings:
175g/6oz self-raising flour
75g/3oz low fat suet
Pinch salt
Leaves from 1 bunch fresh watercress, finely chopped
60ml/4tbsp cold water
Method:
Place the seasoned flour in a large bowl, add the beef cubes and toss gently to coat.
Heat the oil in a large ovenproof casserole dish and brown the meat in batches with the onions for 3-4 minutes, stirring occasionally.
Add the remaining casserole ingredients, bring to the boil, cover and cook in a preheated oven for 1½-2 hours, or until the beef is tender.
Prepare the watercress dumplings; in a large bowl mix together the dumpling ingredients adding enough to form smooth, soft dough. Using lightly-floured hands shape the mixture into 8 walnut-sized balls.
20 minutes before the end of the cooking time remove the casserole from the oven, add the dumplings and return uncovered.
Serve with honey- glazed carrots and new potatoes.
Tip:
Alternatively, cook the casserole on the hob over a low heat for 1½-2 hours, stirring occasionally, then cook the dumplings as above.
This page was created on: 03/11/2008
Last modified: 13/11/2008
