Beef and ale casserole with herby dumplings
Time to make: 2 hrs 40 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
4 teaspoons olive oil
5 shallots, sliced
550g cubed lean beef
3 tablespoons tomato paste
2 tablespoons lightly dried mixed herbs (see Cook’s tip)
4 teaspoons plain flourall purpose flourX
6 portobello mushrooms, sliced
6 medium carrots, quartered and cut into chunks
1 cup Guinness or dark ale
1 cup reduced-salt beef stock
2 bay leaves
2 cups self-raising flour, plus 2 tablespoons for kneading
pinch of salt
5 tablespoons reduced-fat spread
2 tablespoons lightly dried mixed herbs
1/2 cup trim milk
1/3 cup grated parmesan
6 cups broccoli florets, steamed, to serve
Total fat 21g
Saturated fat 6g
Dietary fibre 10g
- Preheat oven to 180°C. In an ovenproof pan or casserole dish, heat oil over medium heat and cook shallots until lightly golden. Add beef and cook until evenly browned.
- Add paste, herbs and flour. Toss to coat meat evenly and cook for a further few minutes.
- Add vegetables, ale, stock and bay leaves. Bring to the boil. Cover and place in oven. Cook for 1¾-2 hours, or until beef is tender.
- Meanwhile, prepare dumplings. In a bowl, sieve flour and salt. Rub in spread until mix resembles breadcrumbs. Stir in mixed herbs. Add milk and parmesan with enough water to make a soft dough.
- Knead for 5 minutes on a lightly floured surface. With a rolling pin, roll dough to about 3-4cm thick, and use a 5cm round cutter to cut out rounds. Re-roll dough as needed. Place on a lightly floured baking tray. Spray with oil. Cook for 15 to 20 minutes until lightly golden.
- Five minutes before serving, place dumplings on top of casserole and return to oven. Serve casserole with broccoli florets.
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