Comfort food at it's finest. Perfect for Sunday lunch, this slow-cooked beef ragout with herbed cheddar dumplings is hearty and brimming with flavour.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
FOR THE RAGOUT
- 125g bacon, diced
- 1kg of beef ragout
- Salt and black pepper, freshly ground
- 1 large onion, cut into fine cubes
- 4 stalks of celery, finely diced
- 3 large carrots, cut into fine cubes
- 3 cloves of garlic, chopped
- 3 large potatoes or parsnips, diced
- 2 tbsp tomato paste
- 300ml red wine
- 1 liter of beef or chicken broth
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 3 sprigs of thyme
- Optional 1 tbsp starch
- 125g stone mushrooms, sliced
- Chopped parsley
FOR THE CHEDDAR HERB DUMPLINGS
- 250g flour
- 1 tbsp baking powder
- 60g clarified butter
- 150g of grated cheddar cheese
- 150ml milk
- 2 tablespoons of chopped herbs such as parsley, chives and / or thyme
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Method
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1Begin by dicing the bacon and place into a Le Creuset Signature Shallow Casserole over a medium heat. Once crispy, take out the bacon and set aside, reserving the oil/fat for the beef.
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2Season the beef with salt and pepper and on a high heat fry in the casserole with the hot bacon fat in portions. Once cooked, remove and set aside in a bowl.
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3Fry the onion, celery and carrot cubes in the same dish, adding a little oil if necessary. Finally add the garlic and sauté until translucent.
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4Add the bay leaf and thyme and stir in the tomato paste.
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5Pour in the red wine and Worcestershire sauce and bring to the boil.
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6Place the fried beef ragout back into the roaster and fill up with the beef broth.
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7Bring to the boil again and continue to cook covered for 1½ hours on a low heat, and then add the potato cubes and let simmer for another ½ hour.
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8Remove the bay leaf and the thyme sprigs. If the sauce of the ragout is still too thin, stir the starch with a little cold water until smooth, and then add to the sauce and bring to the boil.
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9Fold in the finely chopped mushrooms and diced bacon.
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10Begin making the dumplings.
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11For the Cheddar herb dumplings: Preheat the oven to 180°C/160°C fan /Gas Mark 4.
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12For the dumplings, mix flour with baking powder and add the clarified butter in small cubes and mix with the flour. Add the grated Cheddar cheese and milk and knead everything into a dough.
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13Shape the dough into 6-8 dumplings, spread them in a circle with a little space between them on the ragout. Bake the dumplings in the preheated oven without a lid for about 30 to 40 minutes until the dumplings are nicely browned and baked through.
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14Sprinkle the stew with parsley and serve.
