Recipe: Casserole with Mustard and Herb Dumplings

Serves: 6-8

Cooking time: 2.½ at 140C bottom heat Circotherm 20-25 mins 180C

Prep: 20 minutes

For the stew:

• 750g stewing steak, chopped into bite-size chunks
• 2 tbsps plain flour
• 2 tsps soft brown sugar
• ½ tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp ground nutmeg
• 1 tsp dried mixed herbs
• 1 large onion, peeled and sliced
• 400ml beef stock
• 1 tbsp Worcestershire sauce
• 2 tbsps tomato ketchup
• 1 tbsp red or white wine vinegar
• 110g button mushrooms

Dumplings:

• 140g cold butter, diced
• 250g self-raising flour
• 1 tbsp dried mixed herbs
• 150ml cold water
• 2 tsps Dijon mustard

Allergens highlighted in bold.

Preheat the oven to bottom heat 130C.

Place the stewing steak into a casserole dish. Stir in the flour thoroughly.

Add all the remaining stew ingredients and stir together.

Cover the dish and cook in the oven for 2½ hours, stirring occasionally, until the mear is tender. Then change the oven setting to CircoTherm® 180C.

Meanwhile make the dumplings by placing the butter and flour in a bowl and rubbing together to form breadcrumbs. Stir in the dried herbs.

Mix together the water and Dijon mustard and pour over the flour. Mix together with a fork until combined (it should be a little sticky.)

Remove the lid from the casserole, stir once again and then carefully drop tablespoons full of the dumpling mixture on top of the casserole in one layer. Place back in the oven for 15-20 minutes until the dumplings are golden. Then serve.