Beef Casserole with Dumplings *easy way*

beef stew meat

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is leaner while pork is often less expensive.

red wine

🥗Healthier: beef broth

💰Cheaper: grape juice

Broth adds flavor without alcohol, while juice mimics sweetness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant potato flakes

Sweet potatoes offer more nutrients, while flakes save time.

Heat a pan and add a couple of tablespoons of sunflower oil.

Add chopped red onion, garlic, and leek to the pan and sauté for 1-2 minutes until softened.

Add chopped carrots, parsnips, and mushrooms to the pan and stir well.

Coat 500 grams of beef with gluten-free flour and sauté in the pan until browned, adding a pinch of salt.

Save the juices from the meat and add it back to the pan after the vegetables have sweated for 2 minutes.

Add a couple of sprigs of thyme and tear the bay leaves slightly before adding them to the pan.

Stir in the browned beef and all the saved juices.

Add a 400 gram tin of tomatoes and stir well.

Pour in 700 milliliters of water and add a stock cube or gravy granules, scraping the bottom of the pan.

Bring the mixture to a simmer and let it cook for 5 minutes.

Transfer the mixture to a casserole dish and place it in the oven at 145 degrees Celsius for 1.5 hours.

After 1.5 hours, add dumplings on top and continue to cook for an additional 20 minutes.

Remove from the oven and garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens