Beef Casserole With Stilton Parsley Dumplings

Directions

1. 1
   Preheat the oven to 350F
2. 2
   Toss the beef in the flour then shake it to get rid of the excess flour.
3. 3
   Heat 2 tablespoons of olive oil in a casserole dish.
4. 4
   Fry the beef in batches, browning on each side, then removing with a slotted spoon.
5. 5
   Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
6. 6
   Add the browned beef to the wine.
7. 7
   Add the stock and season with salt and freshly ground pepper.
8. 8
   Heat 1 tbsp olive oil in a frying pan and fry the onion until tender.
9. 9
   Add the fried onion to the beef mixture.
10. 10
    Cover the casserole and bake in the oven for 1 1/2 hours.
11. 11
    Meanwhile, make the dumplings.
12. 12
    In a mixing bowl mix together the flour, suet, Stilton and parsley.
13. 13
    Season with salt and freshly ground pepper.
14. 14
    Make a well in the centre.
15. 15
    Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough.
16. 16
    Using wetted hands shape the dough into small dumplings.
17. 17
    Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine.
18. 18
    Top with the dumplings.
19. 19
    Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.