Beef Casserole With Stilton Parsley Dumplings

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“For a hearty warming dish try this tasty beef casserole, served with delicious cheese dumplings.”
2hrs 40mins

Ingredients Nutrition


  1. Preheat the oven to 350°F
  2. Toss the beef in the flour then shake it to get rid of the excess flour.
  3. Heat 2 tablespoons of olive oil in a casserole dish. Fry the beef in batches, browning on each side, then removing with a slotted spoon.
  4. Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
  5. Add the browned beef to the wine. Add the stock and season with salt and freshly ground pepper.
  6. Heat 1 tbsp olive oil in a frying pan and fry the onion until tender. Add the fried onion to the beef mixture.
  7. Cover the casserole and bake in the oven for 1 1/2 hours.
  8. Meanwhile, make the dumplings. In a mixing bowl mix together the flour, suet, Stilton and parsley. Season with salt and freshly ground pepper.
  9. Make a well in the centre. Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough. Using wetted hands shape the dough into small dumplings.
  10. Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine. Top with the dumplings. Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.

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