WINTER BEEF CASSEROLE WITH HERBY POTATO DUMPLINGS

beef chuck

🥗Healthier: lean beef

💰Cheaper: stewing beef

Lean beef reduces fat content while stewing beef is often more affordable.

red wine

🥗Healthier: beef broth

💰Cheaper: grape juice

Broth adds flavor without alcohol, while grape juice is a non-alcoholic substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more economical.

Welcome to Closer Suppers, I'm going to show you how to make my beef stew with herby potato dumplings.

For the beef stew, you need beef, pancetta or smoked bacon sliced into small pieces, chestnut mushrooms, butter, shallots, garlic, dark chocolate, stout, and beef stock.

For the potato dumplings, you need potatoes, flour, butter, and mixed herbs including flat leaf parsley, sage, and fresh thyme.

In a large pot, melt a little butter, then add the beef cut into small chunks that have been tossed in a little flour.

Brown the beef to seal in the juices and create texture, scraping the bottom of the pot to get all the flavors.

Once browned, add in the pancetta, shallots, and another small piece of butter, cooking until the shallots are golden brown.

Add the mushrooms, chestnuts, garlic, and pepper, browning them and scraping the bottom of the pot again.

Return all the ingredients back to the pot, adding fresh thyme, dark chocolate, and beef stock.

Bring the casserole to a boil, then turn off the heat and transfer it to a low heat oven for about an hour and a half.

While the beef is cooking, peel and chop the potatoes, filling a pot a third of the way with water and bringing it to a boil to steam the potatoes for about 30-35 minutes until cooked.

Mash the cooked potatoes, then mix in flour, and the chopped herbs: flat leaf parsley, sage, and fresh thyme.

Form the mixture into dumplings the size of a small beef stew.

Once the beef stew is done, remove it from the oven and prepare a roux with melted butter and flour in a saucepan, whisking until it reaches a paste-like consistency.

Strain the beef stew to thicken the sauce with the roux, whisking over medium heat until it thickens.

Pour the thickened sauce back over the beef stew, mixing it all together.

Drop the potato dumplings on top of the stew, allowing them to sink halfway in, and return to the oven at a higher heat until the tops are crispy.

Cooking Techniques

Equipment Needed

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Dietary

Allergens