Beef Casserole With Chillish® and Parsley Dumplings

Beef Casserole With Chillish® and Parsley Dumplings

1510260773-casserole

This is delicious!

A heartwarming traditional casserole with a twist. A beautifully subtle kick that in my opinion, every casserole is screaming for. This is a ‘go’to’ recipe for every occasion and would make a superb Christmas eve meal for a large group.

If you want to really impress, add a sprinkling of gold leaf to the dumplings seconds before serving!

This recipe serves approximately 5 people.

Ingredients:
2 - 3 tbsp Chillish® oil
1kg braising beef cut into large cubes
6 Shallots (finely diced)
3 carrots (cut into strips)
2 handfuls button mushrooms (halved)
1 heaped tbsp. flour
Bottle of ale (500ml)
4 tbsp. Worcester sauce
2 tbsp Onion Chutney
100 ml beef stock
2 bay leaves
salt and pepper

For the dumplings
180g self raising flour
80g Suet (shredded)
3tbsp Chillish® Gubbins
3tbsps chopped fresh parsley

Method:

  • Preheat the oven to 160C/140C Fan/Gas 3
  • Heat 2 tbsp of Chillish® oil in a large casserole dish. When hot, add the beef in batches and brown all over. Once browned, remove from the pan and set aside.
  • Turn down the heat and add another tbsp. of Chillish® oil. Add the finely chopped shallots, carrots and mushrooms. Fry gently for 10 minutes.
  • Add the beef, stir in the Worcester sauce, caramelized onion chutney and bay leaves Add the flour to the mix and stir in so as to absorb the juices. Add the Ale and beef stock and bring to the boil.
  • After 2 minutes reduce the heat and simmer for 2.5 hours with the lid on.
  • Meanwhile, it is time to make the dumplings!
  • Grab yourself a large bowl and add the flour, suet, Chillish®, salt and pepper. Mix in 150ml/5fl water and stir to make a sticky, gooey dough, Knead until smooth.
  • Wrap the dumplings in Clingfilm and chill for 1 hour.
  • When the casserole is ready, remove the lid and turn the temperature up to 220c/200fFan/Gas7. Sink the dumplings into the casserole and return to the oven for 30 minutes.
  • When the dumplings are golden and slightly hardened, you’re ready to go!
  • Sprinkle the whole dish with the chopped Parsley before serving. If you’re feeling flush, you can throw some gold leave over the top too.
  • Serve immediately with brown rice or mashed King Edward potatoes.

Enjoy!