Beef Cassoulet With Herb Dumplings Recipes

Steps:

• In 4-quart Dutch oven, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes. Heat to boiling; reduce heat.
• In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.

Steps:

• Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess.
• Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish.
• Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil.
• Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking.
• Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary.
• Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk.
• Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through.
• Serve garnished with extra fresh thyme.

Steps:

• Cook beef in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes into beef. Heat to boiling; reduce heat.
• Stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid).
• Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Steps:

• Preheat the oven to 150ºC (130ºC fan) mark 2. Heat 1tbsp oil in a flameproof casserole dish and brown the beef in batches. Set aside. Add remaining oil to the pan and gently fry the onions and carrots for 10min until softened. Add swede and cook for 2min. Return beef to pan, sprinkle in flour and cook for 1min. Gradually stir in the Guinness and stock. Add sugar, Worcestershire sauce, bay leaf and thyme; bring to the boil. Cover and cook in the oven for 3hr.
• To make the dumplings, sift the flour, baking powder, mustard and ½tsp salt into a bowl. Stir in the suet and mixed herbs. Using a flat-bladed knife, stir in around 150ml (¼ pint) cold water to make a soft but not too sticky dough. Divide dough into 12 and roll into balls. Drop on to stew, spaced evenly apart. Cover and cook for 20min until puffed up. Remove lid and return to the oven for 5min to finish cooking dumplings.

Steps:

• Heat 2 tbspoons of oil in a large pan.
• Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
• Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
• Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
• Add the flour and mix
• Add the beef stock, tomatoes, red wine and Worcester sauce.
• Season with salt and pepper, bring to the boil, reduce heat and add to pot.
• Add bouquet garni and whole garlic bulb to pot. Stir well.
• Oven - 160c for 2.5 - 3 hours
• Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
• When cooked remove bouquet garni and garlic bulb.
• For the dumpling -
• Turn oven up to oven to 190degrees C or gas 5
• Put your flour into a mixing bowl
• Using a coarse grater, grate very cold butter into the flour
• Add herbs and a pinch of salt and pepper
• Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
• Add a some cold water to help bind it
• Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir.
• brush dumplings with beaten egg to glaze
• Place the dumplings on top of your fully cooked stew.
• Cook in the oven for 30 minutes until golden brown.

Steps:

• In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

Steps:

• In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
• Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.