Beef Casserole with Watercress Dumplings Recipe

A beefy watercress main course
Yield: 4    Preparation Time:     Cooking Time:
This is a tasty casserole dish and can be served with honey-glazed carrots and new potatoes for a filling and satisfying meal.


900g lean stewing steak, cut into 2.5cm cubes
2 onions, peeled and finely sliced
3 cooked beetroots, peeled and roughly chopped
10 juniper berries, lightly crushed
2 tablespoons sunflower oil
2 tablespoons seasoned flour
600ml hot beef or vegetable stock
300ml full-bodied red wine
1 sachet bouquet garni

For the dumplings;
Leaves from 1 bunch fresh watercress, finely chopped
175g self-raising flour
4 tablespoons cold water
75g low fat suet
Pinch salt

Recipe Instructions

Cook the beef.
Put the seasoned flour into a large bowl and gently toss the beef cubes in the flour until they are well coated. Heat the oil in a large ovenproof casserole dish and add the onions. Lightly brown the meat in batches for 3 – 4 minutes stirring occasionally.

Make the casserole.
Add the remaining casserole ingredients and bring the mixture to the boil. Cover the casserole dish and place the casserole in a preheated oven. Cook the casserole for 2 hours until the beef is tender.

Make the dumplings.
Mix together the dumpling ingredients in a large bowl and add enough water to make smooth, soft dough. Lightly flour your hands and shape the dough into 8 walnut size balls. Add the dumplings to the casserole dish 20 minutes before the end of the cooking time and return the casserole to the oven uncovered for the last 20 minutes.