Beef Casserole with Garlic-Chive Dumplings

Beef Casserole with Garlic-Chive Dumplings is a dish made with a classic beef stew then baked with dumplings infused with garlic and chives. A true all in one dish where you have your protein from the beef, some vegetables in the form of carrots, turnips and mushrooms and of course your carbs from the dumplings. A very heart-warming dish, something new but quite familiar taste, with a touch of light and soft dumplings it a good balanced meal.


Adding dumplings into casserole or stew is not a new thing in fact it exists in American, British and Irish cuisines for a long time. Traditionally these dumplings are made with a simple concoction of flour, raising agent, water/milk and butter but the modern take to it is flavouring it with herbs. It is then partially submerged in a boiling soup then cooked with the steam or by baking.

How about you have you tried dumplings in your soup, stew or casserole?


Beef Casserole with Garlic-Chive Dumplings
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
Beef Casserole
  • 1 kg stewing beef, cubed
  • ½ cup bacon, cubed
  • 500 g button mushrooms, sliced in half
  • 3 cups red wine (preferably Burgundy)
  • 2 cups beef broth
  • 2 tbsp brandy
  • 2 carrots, cubed
  • 2 parsnips, cubed
  • 1 bouquet garni (6 parsley stalks, 2 celery stalks, 1 bay leaf, 6 peppercorns, 3 thyme sprigs, placed inside muslin and tied)
  • 3 tbsp flour
  • 3 tbsp tomato paste
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • 6 tbsp butter
  • olive oil
Dumplings
  • 2 cups flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 90 g butter, melted
  • ¾ cup milk
  • ½ tsp salt
  • ¼ tsp white pepper
  • 2 garlic cloves, minced
  • 3 tbsp fresh chives, chopped
Instructions
  1. In a heavy skillet add oil then brown beef pieces on all sides. Remove from skillet then set aside.
  2. Add the carrots and parsnip then cook for 4 minutes. Remove from skillet then set aside.
  3. Add bacon and fry until light brown, add garlic and onions then sauté until onions are cooked.
  4. Add half of the butter, flour and stir until it forms a roux. Add wine, beef broth, brandy, tomato paste, beef and place bouquet garni on top bring to a boil then transfer to casserole.
  5. Bake for 2 hours at 150C preheated oven stirring occasionally and adding water as needed.
  6. Place the carrots in the casserole then continue to bake for 30 minutes.
  7. Meanwhile prepare your dumplings. Sift together flour, baking powder, baking soda, salt and pepper.
  8. Add the garlic and chives and mix it with a fork.
  9. Make a well in the flour mixture then add the melted butter and milk. Fold the mixture together and make sure its thoroughly combined. Let it sit aside for 15 minutes.
  10. In a heavy pan add remaining butter then cook mushrooms for 3 minutes. Remove casserole from the oven then add mushrooms and onions into the casserole and give it a good mix.
  11. Make your dumplings, using your hands form golf ball sized dough then place on top of the beef mixture, spacing about 1-inch apart.
  12. Place casserole back into the oven and continue to bake for 30 more minutes at 180C.
  13. Season with salt and pepper, remove bouquet garni before serving.

 

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3 Responses

  1. mjskitchen says:

    I could make a meal from just the dumplings, but the whole dish does look totally appetizing.

  2. Peggy says:

    This look and sounds delicious, Raymund. I’ll have to try this soon. I have a similar dish I do with beer and thyme you might also like: https://buttoni.wordpress.com/2014/03/05/braised-beef-oxtails-with-einkorn-dumplings/

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