Ingredients Jump to Instructions ↓

  1. Send us your tips > 900g (2lb) braising or stewing steak, cut into 2 1/2cm (1inch) cubes 2tbsp seasoned flour 2tbsp (30ml) oil 2 medium onions, peeled and finely sliced 3 medium cooked beetroot (not in vinegar), peeled and roughly chopped 300ml ( 1/2pint) full-bodied red wine 600ml (1pint) good, hot beef or vegetable stock 1 sachet bouquet garni (herb bundle available from supermarkets)

Instructions Jump to Ingredients ↑

  1. Place the seasoned flour in a large bowl, add the beef cubes and toss gently to coat. Heat the oil in a large ovenproof casserole dish and brown the meat in batches with the onions for 3-4 mins, turning occasionally. Add the remaining ingredients, bring to the boil, cover and cook in the oven for 1½-2 hrs (170°C, 325°F, gas mark 3) or until the beef is tender. Prepare the watercress dumplings. In a large bowl, mix together the dumpling ingredients except the water. Add enough water to form a smooth soft dough. Using lightly floured hands, shape the mixture into 8 walnut-sized balls.

  2. mins before the end of the casserole remove the casserole from the oven, add the dumplings and return to the oven uncovered. Serve with honey glazed carrots and new potatoes.


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