Ingredients
- 600-800g casserole/stewing beef, diced
- 1 onion
- 2 garlic cloves
- 2 carrots
- 2 celery sticks
- Optional: throw in any other veg you like
- 3 bay leaves
- 1.5tbsp tomato puree
- 1.5tbsp balsamic vinegar
- 1tsp English mustard
- 1/2 vegetable stock cube
- 100ml red wine
- 400ml passata
Method
- Preheat your oven to 150C/130 Fan
- Heat olive oil in a large casserole dish on a medium-high heat.
- Add the onion and brown
- Add the garlic, carrots, celery and bay leaves and soften for 10-15 minutes.
- Add the purée and stir through
- Add the balsamic vinegar and stir through
- Add the wine and wait for it to mostly cook away
- Add the half stock cube
- Add the beef and stir til coated
- Add the passata.
- Stir until it simmers
- Add any potatoes/squash now if using (I usually cut them into big chunks)
- Transfer to the oven and cook for at least 4 hours
- Turn the oven up to 200C/180C Fan and remove the lid. Cook for 20 minutes to thicken up the sauce
- Make your dumplings! These are cooked with the lid on.
- When the dumplings are cooked, remove the lid for the last 5 minutes so they go crispy on top.