- Serves: 6-8
- Cook Time: 2 hours 20 minutes
- Prep Time: 30 minutes
- Effort: easy
- 2 tbsp olive oil
- 900 g chuck steak, cubed
- 3 medium onions, quartered
- 2 tsp dark brown sugar
- 8 sticks of celery, cut into chunks
- 2 carrots, peeled and cut into chunks
- 25 g plain flour
- 150 ml red wine
- grated zest and juice of 2 oranges
- 600 ml good quality beef stock
- 1 bay leaf
- 1 sprig of thyme
- small bunch of parsley
- 3 clove garlic, crushed
For the walnut mustard dumplings:
- 280 g self-raising flour
- 150 g suet
- 4 tbsp wholegrain mustard
- 115 g walnut pieces
- black pepper
- cold water
1. Preheat the oven to 180ºC/Gas 4.
2. Heat the olive oil in a heavy-based casserole dish. When the oil is very hot fry the chuck steak in batches of about 8 pieces of meat at time until browned on all sides. Take out the browned steak and keep warm.
3. Add the quartered onions to the casserole dish and mix in the dark brown sugar. Fry over a low heat, stirring often, for 10 minutes.
4. Add the celery and carrots and cook for a further 5 minutes. Return the meat to the casserole.
5. Draw off the heat and stir in the flour. Return to the heat and cook for 1 minute. Add the wine, orange zest and juice and stock.
6. Bring to the boil and add the bay leaf, thyme, parsley and garlic. Season with salt and freshly ground pepper.
7. Cover the casserole and cook for 1 hour and 30 minutes in the oven.
8. Now make the dumplings. Toss the flour and suet together in a large mixing bowl.
9. Add the mustard and walnuts. Season with salt and freshly ground pepper. Gradually mix in enough cold water to form a firm dough.
10. Shape the dumpling dough into golf-ball sized balls and
place on top of the beef in the casserole.
11. Cover and return to the casserole for 10 minutes, turn the dumplings over, cover and cook in for a further 10 minutes until browned. Serve.
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