Author: Nicky Corbishley
Casserole with Mustard and Herb Dumplings

Ingredients

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.

Step 1

Preheat the oven to bottom heat 130C.

Adding stewing steak and flour to casserole dish

Step 2

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

Adding the ingredients to the stewing steak and flour

Step 3

Add all the remaining stew ingredients and stir together.

Putting stew in the NEFF oven

Step 4

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.

Adding herbs to the butter and flour breadcrumbs mix

Step 5

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

Adding water and mustard to dumpling mix

Step 6

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.)

Adding dumpling mix to casserole

Step 7

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.

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