Ingredients
2kg Beef Stewing Steak
5 Carrots
4 sticks of celery
3 large potatoes
1 large red onion
500ml beef stock
1 tsp balsamic vinegar
2 Bay leaves
1 tsp mixed dried herbs
Salt and pepper seasoning
Chopped thyme and parsley
For the dumplings:
125g plain flour, plus extra for dusting
1 tsp baking powder
Pinch of salt
60g suet
Method
- Preheat oven to 180 degrees.
- Chop the onion, celery and herbs into small pieces and chop the carrots and potatoes into slightly larger chunks.
- Sear the Wagyu beef in a frying pan and sprinkle over some flour. Cook until brown on the outside and nearly cooked through on the inside. Add the onion, seasoning, dried herbs and stir continuously.
- Add all of the vegetables and continue to stir.
- Add the beef stock, vinegar and fresh herbs.
- Transfer into an oven proof casserole dish with a lid and cook for two hours or until the Wagyu beef is tender.
- Whilst the casserole is cooking make the dumplings. Add all ingredients and water to ensure the dumplings mix forms a thick sticky consistency and form 6 small dumpling balls.
- After the beef casserole has cooked for two hours, remove the lid and place the dumplings on top. Place back in the oven and cook for a further 20mins until the dumpling balls are crispy on top.
- Serve with mash potato or jacket potato.