Beef Casserole With Stilton Parsley Dumplings

• 1 12 lbs stewing beef, cut into cubes
• flour, for dusting
• 3 tablespoons olive oil
• 1 14 cups red wine
• 2 12 cups beef stock
• salt & freshly ground black pepper
• 2 onions, finely chopped
• 4 potatoes, peeled and quartered
• 4 large carrots, peeled and quartered
• 23 cup port wine
• 6 ounces self-raising flour
• 2 12 ounces shredded suet
• 2 12 ounces Stilton cheese, crumbled
• 2 tablespoons chopped parsley
• salt & freshly ground black pepper
• water, for mixing

1. Preheat the oven to 350F
2. Toss the beef in the flour then shake it to get rid of the excess flour.
3. Heat 2 tablespoons of olive oil in a casserole dish.
4. Fry the beef in batches, browning on each side, then removing with a slotted spoon.
5. Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
6. Add the browned beef to the wine.
7. Add the stock and season with salt and freshly ground pepper.
8. Heat 1 tbsp olive oil in a frying pan and fry the onion until tender.
9. Add the fried onion to the beef mixture.
10. Cover the casserole and bake in the oven for 1 1/2 hours.
11. Meanwhile, make the dumplings.
12. In a mixing bowl mix together the flour, suet, Stilton and parsley.
13. Season with salt and freshly ground pepper.
14. Make a well in the centre.
15. Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough.
16. Using wetted hands shape the dough into small dumplings.
17. Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine.
18. Top with the dumplings.
19. Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.

stewing beef, flour, olive oil, red wine, beef stock, salt, onions, potatoes, carrots, port wine, flour, suet, cheese, parsley, salt, water

Taken from www.food.com/recipe/beef-casserole-with-stilton-parsley-dumplings-244414 (may not work)