Mary Berry Beef Casserole With Dumplings Food

BEEF AND ALE STEW WITH HORSERADISH SPIRAL DUMPLINGS

Steps:

• You will need a 4-litre (7-pint) deep flameproof and ovenproof casserole dish with a lid. Preheat the oven to 160°C/140°C fan/Gas 3. Heat 2 tablespoons of the oil in the casserole dish, add the beef and brown all over on a high heat - you will need to do this in batches, removing the meat with a slotted spoon as it is cooked and setting aside. Pour in a little more oil if needed and add the shallots with the carrots and mushrooms. Stir-fry over a high heat for 4-5 minutes. Measure the flour into a bowl and gradually whisk in the ale, slowly at first to make a smooth paste before adding the rest of the ale. Return the meat to the casserole dish, then pour in the flour mixture and the stock. Stir over a high heat until the liquid is thickened and bubbling. Add the onion marmalade/chutney, Worcestershire sauce, gravy browning (if using) and bay leaves. Season with salt and pepper, then stir as you bring back up to the boil and allow to bubble for a couple of minutes. Cover with the lid and transfer to the oven to cook for 2-2½ hours or until the meat is tender. To make the dumplings, measure the flour and suet into a bowl and season with salt and pepper. Gradually stir in 125-150ml (4-5fl oz) of water to make a soft, sticky dough (see tip). Transfer to a floured work surface and gently knead until smooth. Sprinkle flour on to a sheet of baking paper, sit the dough on top and roll into a rectangle about 15 x 25cm (6 x 10in). Spread the top with the horseradish sauce and scatter with the parsley. Roll up the dough into a Swiss roll, working from the long side and using the baking paper to help. Chill in the fridge for 45 minutes and slice into eight using a serrated knife (see tip). When the meat is tender, remove from the oven and increase the temperature to 220°C/200°C fan/Gas 7. Remove the lid from the casserole and arrange the dumplings, spiral side up and spaced apart, on top of the stew. Return to the oven and cook, uncovered, for about 25 minutes or until the dumplings are golden and puffed up. Remove the bay leaves and serve piping hot with buttered cabbage. Prepare ahead: The stew can be made up to a day ahead and reheated with the freshly made dumplings on top. Bring to the boil on the hob before putting into the hot oven. Freeze: Freezes well without the dumplings. The raw dumpling roulade can be frozen. Defrost, then slice as in step 7 and place on top when reheating the stew. Mary's Everyday Tips: Cut up the beef into pieces that are all the same size so they cook at the same rate. A wetter dough is better as it will be less tough when cooked. A serrated knife will help when slicing the dumplings to prevent squashing the dough and losing the spiral effect.

CHICKEN CASSEROLE WITH HERBY DUMPLINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
• Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
• Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
• Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
• Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.