Beef casserole with root vegetables and Winter blue cheese dumplings

Beef casserole with root vegetables and Winter blue cheese dumplings
This beef casserole is cooked with beer, carrots, celery, onions and potatoes.
Serves 4  / 
Prep -  / 
Cook -


For the casserole:
800g diced braising or chuck steak
2 white onions, peeled and very finely chopped
3 sticks celery, washed and very finely chopped
3 or 4 large carrots, peeled and sliced
600g waxy baby potatoes, washed and cut in half if large
300g baby button mushrooms, wiped clean
200ml olive oil
100g plain flour
1 quality beef stock cube
250ml red wine
1 heaped tablespoon tomato purée
1 tablespoon Worcestershire Sauce
1 teaspoon dried thyme
2 bay leaves
Sea salt and freshly ground black pepper

For the dumplings:
200g self-raising flour
100g suet or cold butter
150g stilton, thoroughly chilled then grated
1 free-range egg
1 teaspoon dried thyme
Small bunch of parsley, washed and finely chopped to garnish


Preheat your oven to 350°F/180°C/Gas Mark 4. Generously season the beef well with salt and pepper
and transfer to a large plastic bag with the flour. Seal and shake to cover the beef pieces.

Reserve any remaining flour to add to cooked onions below.

Heat half of the oil in a large, non-stick frying pan and fry the beef in batches until browned on all sides. When browned, carefully remove from the frying pan and place in a large oven-proof casserole.

When finished, deglaze any sticky bits in the pan by adding a splash or two of wine and stirring gently with
a wooden spatula. Pour this into the casserole.

In a separate frying pan, heat the rest of the oil and gently cook the onion and celery until soft. Add any
remaining flour and the tomato paste and cook for two more minutes, stirring continuously.

Transfer to the casserole and add any remaining wine and stir together. Add the carrots, mushrooms,
herbs, stock cube and half a litre of freshly boiled water. Stir again and top with silver foil or a lid
and place in the oven.

Prepare the dumplings by mixing all the dry ingredients. Crack in the egg and mix together with
sufficient cold water to make a firm dough. Divide into eight equal balls.

After one hour, carefully remove from the oven and take off the cover. Add the potatoes, stir, cover again
and return the oven. After another hour, remove from the oven and add the dumplings.

Cook for another 35 minutes before carefully removing from the oven and allowing to cool for a few minutes
before spooning into bowls.

Sprinkle on the parsley and serve.

Recipe by Christian Gott, food blogger (, as featured in the Jersey Evening Post, Celebrate Local feature, 27 May 2023.