I’m always a little disappointed when the realisation sets in that summer is finally over however I really do look forward to throwing together a good casserole that basically cooks itself and fills the home with delicious aromas!
Fuller’s beef is Sussex Bred from a local Farmer in Mayfield and our beef is hung for 28 days to maximise its tenderness and flavour. There is nothing as good as a piece of beef that just ‘melts in your mouth’!
This recipe is really quick to prepare so that you can sit back and relax while it cooks away (or my in case and I’m sure for the most of you out there …..can get on with the washing and the ironing while it’s cooking!)
Beef & Beer Casserole with Parsley & Mustard Dumplings
Coat the beef with the flour and plenty of salt and pepper. Heat the oil in a large flameproof casserole and fry the beef in 2 batches until browned and remove. Fry the onion for 5 mins until tender. Return the beef to the pan and add the carrot, celery and rosemary. Fry for 5-10 mins. Add the beer and the stock and bring to the boil. Lower the heat until the stew is gently simmering. Cover tightly and simmer for 1 hour.
For the dumplings, mix the flour, suet, salt, parsley and Tracklements Mustard in a bowl. Stir in about 4-5 tbsp cold water to make a soft dough. Using a tablespoon drop spoonfuls of mixture into the simmering stew. Cover and simmer gently for 10 mins until they’ve puffed up.
- 650g stewing beef, cubed
- 1 tbsp plain flour
- salt and pepper
- 2 tbsp sunflower oil
- 1 onion, sliced
- 2 carrots, thinly sliced
- 1 celery stick, thinly sliced
- 2 fresh rosemary sprigs, roughly torn
- 300ml brown ale
- 300ml beef stock, hot
- 250g chestnut mushrooms
For the dumplings:
- 100g self-raising flour
- 50g suet
- 1 tbsp chopped parsley
- good pinch salt
- 1 tbsp Tracklements Mustard
Serve hot, with freshly steamed vegetables and Enjoy!