Beef Casserole with Herb Dumplings

Beef Caserole 2 a

Recipe supplied by Peter Gorton

An all-time great British classic, lovely tender cuts of beef blended with fresh local veg, onions, tinned tomatoes and fresh herbs topped off with fluffy herb dumplings. A real dinner time treat.

See Peter’s video below to see him cooking the recipe.

Preparation time: 15 mins
Cooking time: 90-120 mins


• 500g Diced Beef
• 200g Mushrooms, quartered
• 25g Fresh garlic, diced
• 200g Parsnips, thickly sliced
• 140g Carrots, thickly sliced
• 140g Celery, medium diced (Optional)
• 200g Red onions, sliced
• 1 Medium leek, cleaned and diced
• 400g Tin chopped tomatoes
• 500ml Stock, beef granules
• 3g Fresh thyme, chopped fine
• 2 Bay leaf, torn
• 3 tbsp Plain flour, I used Gluten free
• Salt and pepper to taste
• 4 tbsp Sunflower oil
• 2 tbsp Hoi Sin sauce, (Optional)

For the Dumplings
• 200g Self raising flour
• 50g Atora suet
• 6g Fresh flat leaf parsley, chopped fine
• 10 tbsp cold water
• Salt and Pepper to taste


1. Pre heat the oven to 140c fan cook for 1 ½ – 2 hours.
2. Coat the beef with the flour and shake off any excess flour.
3. Heat the oil in a large sauce pan. Add the beef in batches and cook over a high heat until browned.
4. Lift out the beef with a slotted spoon and set aside.
5. Add the onions, garlic, carrots, parsnips, celery, leek and mushrooms and cook over a high heat, stirring occasionally for 5 minutes or until the vegetables are softened.
6. Add the tinned tomatoes and beef stock, add the thyme and bay leaf, bring to the boil and season with salt and pepper.
7. Return the meat to the casserole, pour out into an oven proof dish, cook for 1 ½ hours.
8. Add the herb dumplings, continue to cook for a further half an hour.

For the Dumplings
1. Mix all the ingredients in a food processor until you have a light soft dough.
2. Divide dough into 12 equal shaped balls.
3. Place on top of the simmering beef casserole, cover with a tight fitting lid and cook for 20 minutes.
4. Remove from the oven and serve.

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