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Beef and Beetroot Casserole with Watercress Dumplings

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 minutes, stirring occasionally.
Add the remaining casserole ingredients, bring to the boil, cover and cook in a preheated oven for 1½-2 hours, or until the beef is tender.
Prepare the watercress dumplings; in a large bowl mix together the dumpling ingredients adding enough to form a smooth, soft dough. Using lightly-floured hands, shape the mixture into 8 walnut-sized balls.
20 minutes before the end of the cooking time remove the casserole from the oven, add the dumplings and return uncovered.
Serve with honey- glazed carrots and new potatoes.

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– Ingredients –

900g (2lb) lean braising or stewing steak, cut into 2.5cm (1inch) cubes
30ml (2tbsp) seasoned flour
30ml (2tbsp) sunflower oil
2 medium onions, peeled and finely sliced
10 juniper berries, lightly crushed (optional)
3 medium cooked beetroots (not in vinegar), peeled and roughly chopped
300ml (½pint) full-bodied red wine
600ml (1pint) good, hot beef or vegetable stock
1 sachet bouquet garni

Watercress dumplings:

175g (6oz) self-raising flour
75g (3oz) low fat suet
Pinch salt
Leaves from 1 bunch fresh watercress, finely chopped
60ml (4tbsp) cold water

– Author –

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