Winter Beef Casserole With Herby Potato Dumplings

Beef Casserole Method

Preheat the oven to 140°C or Gas Mark 2. Place the beef in a large casserole and sprinkle 15g of flour over the meat. Now season with salt and pepper. Toss to coat.

Place a heavy-bottomed saucepan or casserole dish over medium heat and melt 42g of butter. Add all the beef and cook for 5 minutes or until browned stirring occasionally. Transfer the beef to a bowl.

Stir in the shallots and pancetta and cook for 5 minutes. Turn up the heat and get the pancetta really crispy and the shallots golden brown. Remove the shallots, pancetta and add to the same bowl as the beef.

Add another 42g of butter and the and in the mushrooms, garlic and chestnuts.

Add the stout, beef stock, fresh thyme and the grated chocolate. Bring to a boil and then reduce the heat.

Potato Dumplings Method

Place the peeled potatoes in a saucepan and add water a third of the way. Cover and bring to boil and then reduce to simmer and cook for 30-35 minutes or until potatoes are completely cooked.

Drain the potatoes, season with salt and pepper then add in the butter and finely chopped herbs. Mash well. Next store in the flour and mix until completely combined.

Flour your hands and mould the potato and herb mixture into dumplings that are just smaller than a tennis ball. The mixture should allow up to 6 dumplings.

Before adding the dumplings to the stew, make a roux by melting 280g of butter into a small saucepan. Add a spoonful of the liquid from the cooked meat and 43g of flour. Strain all the liquid from the meat and slowly whisk into the roux then pour the thickened sauce back over the meat.

Now add the potato dumplings to the top of the stew so it is completely covered and place back in the oven uncovered for 35 minutes.