Beef Casserole with Dumplings

A perfect winter warmer! Order what you need this Christmas using our Christmas Order Form which you can download HERE.



  • 450g/1lb lean braising or stewing cubes
  • 15ml/1tbsp oil
  • 2 sticks celery, cut into chunks
  • 6 baby carrots, peeled and left whole
  • ½small swede, peeled and cut into chunks
  • 2 parsnips, peeled and cut into large chunks
  • 600ml/1pint beer or good, hot beef stock
  • 15ml/1tbsp Worcestershire sauce
  • 30ml/2tbsp gravy granules

For the Dumplings

  • 100g/4oz self-raising flour
  • 50g/2oz suet
  • 15ml/1tbsp wholegrain mustard
  • 75ml/5tbsp water


  1. Preheat the oven to Gas mark 3, 170°C, 325°F.
  2. Heat the oil in a pan and cook the beef for 4-5 minutes until browned. Transfer to a large ovenproof casserole dish and add the celery, carrots, swede and parsnips. Pour over the beer or stock and the Worcestershire sauce. Cover and cook in the oven for 2 hours, or until the beef is tender.
  3. Meanwhile make the dumplings; in a large bowl mix together the flour, suet, mustard and water.
  4. Mix together to form a smooth dough and divide into 8 golf-size balls.
  5. 20 minutes before the end of the cooking time remove the casserole from the oven, thicken with the gravy granules then place the dumplings on top.
  6. Cook uncovered for the remainder of the cooking time.

Adapted from