Beef Casserole With Stilton Parsley Dumplings

For a hearty warming dish try this tasty beef casserole, served with delicious cheese dumplings.

• Ready In: 2 hrs 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs stewing beef, cut into cubes
•  flour, for dusting
• 3  tablespoons olive oil
• 1 1⁄4 cups red wine
• 2 1⁄2 cups  beef stock
•  salt & freshly ground black pepper
• 2  onions, finely chopped
• 4  potatoes, peeled and quartered
• 4  large carrots, peeled and quartered
• 2⁄3 cup port wine

• For the Stilton parsley dumplings

• 6  ounces self-raising flour
• 2 1⁄2 ounces  shredded suet
• 2 1⁄2 ounces Stilton cheese, crumbled
• 2  tablespoons  chopped parsley
•  salt & freshly ground black pepper
•  water, for mixing

Directions

1. Preheat the oven to 350°F
2. Toss the beef in the flour then shake it to get rid of the excess flour.
3. Heat 2 tablespoons of olive oil in a casserole dish. Fry the beef in batches, browning on each side, then removing with a slotted spoon.
4. Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
5. Add the browned beef to the wine. Add the stock and season with salt and freshly ground pepper.
6. Heat 1 tbsp olive oil in a frying pan and fry the onion until tender. Add the fried onion to the beef mixture.
7. Cover the casserole and bake in the oven for 1 1/2 hours.
8. Meanwhile, make the dumplings. In a mixing bowl mix together the flour, suet, Stilton and parsley. Season with salt and freshly ground pepper.
9. Make a well in the centre. Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough. Using wetted hands shape the dough into small dumplings.
10. Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine. Top with the dumplings. Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.