Nanny Carol’s one-pot beef casserole

Nanny Carol’s one-pot beef casserole

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MR: Nanny Carol’s my Mum and she’s the best one ever – there’s nothing like being back in Yorkshire on a cold winter’s night with this casserole cooking away in her old Le Creuset pot. That said, she can keep her bloody dumplings ...

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1 large white onion, diced
500g gravy beef, diced (osso bucco off the bone)
1 beef kidney, peeled, inner removed and diced
2 carrots, diced
1 wedge of small swede (rutabaga), diced
1 celery stalk, diced
1 large potato, diced
1 tablespoon dried lentils
1 tablespoon split peas
1 tablespoon pearl barley
1 tablespoon worcestershire sauce or yorkshire relish
1 litre beef stock or water (it's my mum's recipe but i'd use good old water)
salt flakes and freshly ground black pepper

Dumpling (optional)

Quantity Ingredient
100g beef suet
100g self-raising flour
pinch of salt flakes

Method

  1. If you’re making the dumplings, mix all the ingredients together in a bowl to form a firm dough, then divide the mixture into eight and roll into balls. Set aside.

    Heat the oil in a large casserole over a medium heat. Add the onion and fry for 4–5 minutes until golden, then add the diced beef and kidney and brown all over. Add the carrot, swede, celery and potato and sauté for 5 minutes until softened, then stir in the lentils, split peas, pearl barley and worcestershire sauce and pour over the stock or water. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 1½ hours.

    Remove the lid, add the dumplings to the casserole, if using, and simmer for a further 20 minutes, turning the dumplings every 5 minutes or so, until the meat is nice and tender, the gravy thickened and reduced, and the dumplings cooked (you can add more stock/boiling water if required depending on the thickness of gravy you prefer). Season to taste, then serve.
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