Mary Berry Recipes

Home / Dinner / Hearty Beef Casserole with Fluffy Suet Dumplings

Oh, there's such immense joy in a bubbling pot on the stove, isn't there? A truly magnificent beef casserole, slowly simmering away, filling your home with the most inviting aromas, is one of life's simple pleasures. This recipe, a real family favourite passed down through generations, is wonderfully simple to prepare yet yields a depth of flavour that truly speaks of home.

I believe the secret to a truly outstanding casserole lies in the quality of your ingredients and a little patience. Browning the beef properly, allowing the vegetables to soften, and then letting everything meld together gently in the oven or on the hob transforms humble ingredients into something quite extraordinary. It's not just a meal; it's a hug in a bowl, perfect for gathering loved ones around the table.

And what's a proper British casserole without those delightful, fluffy suet dumplings, resting proudly on top, soaking up all those glorious juices? They add an irresistible texture and make this dish a complete and satisfying supper. So, tie on your apron, and let's create a dish that will bring smiles and warmth to all who taste it.

Why You'll Love This Recipe

Uses economical cuts of beef, made meltingly tender through slow cooking.
The combination of root vegetables, herbs, and red wine creates a rich, complex gravy that's simply divine.
Fluffy suet dumplings absorb the delicious sauce, making this a wonderfully complete and satisfying meal.

Ingredients

For the Casserole:
900g (2 lb) stewing beef, such as chuck or braising steak, cut into 4cm (1½ inch) cubes
2 tbsp plain flour
1 tbsp olive oil
50g (2 oz) butter
2 large onions, roughly chopped
2 carrots, peeled and thickly sliced
2 celery sticks, thickly sliced
2 cloves garlic, crushed
200ml (7 fl oz) red wine (optional, substitute with more beef stock)
500ml (18 fl oz) good quality beef stock
2 tbsp tomato purée
2 bay leaves
A few sprigs of fresh thyme
Salt and freshly ground black pepper
For the Dumplings:
100g (4 oz) self-raising flour
50g (2 oz) shredded beef suet
Pinch of salt
Approx. 4-5 tbsp cold water

Equipment Needed

Large ovenproof casserole dish with lid (e.g., Le Creuset) • Large mixing bowl • Sharp knife • Chopping board • Measuring spoons and cups

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/Gas 3).
Pat the beef dry with kitchen paper. Toss the beef cubes with the plain flour, salt, and pepper until evenly coated.
Heat the olive oil and half the butter in a large, ovenproof casserole dish or heavy-based pan over medium-high heat. Brown the beef in batches until deeply coloured on all sides. This step is crucial for flavour! Remove the beef and set aside.
Add the remaining butter to the pan. Reduce the heat to medium-low and add the chopped onions, carrots, and celery. Cook gently for about 8-10 minutes, stirring occasionally, until softened but not browned. Add the crushed garlic and cook for another minute until fragrant.
Return the beef to the pan. Pour in the red wine (if using) and bring to a simmer, scraping up any delicious browned bits from the bottom of the pan. Let it bubble for a minute or two to reduce slightly.
Stir in the beef stock, tomato purée, bay leaves, and thyme. Bring the mixture to a gentle simmer, then cover the casserole dish with a lid and transfer it to the preheated oven. Cook for 1 hour 45 minutes to 2 hours, or until the beef is meltingly tender.
While the casserole is cooking, prepare the dumplings. In a mixing bowl, combine the self-raising flour, suet, and salt. Gradually add the cold water, a tablespoon at a time, mixing with a knife until a soft, pliable dough forms. Don't overmix.
Divide the dough into 8-10 small balls.
After the casserole has cooked for the initial time and the beef is tender, remove it from the oven. Increase the oven temperature to 180°C (160°C fan/Gas 4).
Place the suet dumplings on top of the hot casserole. Ensure they are nestled slightly into the sauce but not fully submerged.
Return the uncovered casserole to the oven for another 20-25 minutes, or until the dumplings are beautifully risen, golden brown, and cooked through.
Taste and adjust seasoning if necessary. Serve hot, straight from the casserole dish.

Perfect Substitutions

Stewing Beef: Lamb shoulder or even pork shoulder can be used for a different flavour profile.
Red Wine: Use extra beef stock or a splash of balsamic vinegar for acidity.
Vegetables: Add parsnips, mushrooms, or leeks for variety and extra goodness.
Suet: Vegetarian suet is readily available, or for a lighter dumpling, use a scone-like dough (flour, butter, milk).

Serving Suggestions

This hearty casserole is a complete meal in itself, particularly with the dumplings. However, a side of simply steamed green vegetables, such as green beans or broccoli, would be a delightful addition to cut through the richness. Creamy mashed potatoes or crusty bread for soaking up the glorious gravy would also be perfectly acceptable and utterly delicious. If you enjoyed this, you might also love our Classic Creamy Fish Pie with a Golden Potato Topping and Classic Homity Pie.

How to Store \u0026 Reheat

Allow the casserole to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. To reheat, gently warm on the hob over a low heat, stirring occasionally, until piping hot throughout. You may need to add a splash of extra stock if it has thickened too much. The casserole also freezes exceptionally well for up to 3 months (without the dumplings, as they can become a little dense after freezing and reheating). If freezing, add freshly made dumplings when reheating for the best texture.

Mary's Secrets to Success

My dears, remember the browning of the beef is not just for colour; it builds the very foundation of flavour for your casserole. Don't crowd the pan, brown in batches if necessary, and ensure a lovely deep crust. And for those dumplings, handle them gently. Overworking the dough will make them tough, and we want them light as a feather, soaking up all that glorious gravy. A true triumph!

Frequently Asked Questions

Can I make this casserole in a slow cooker?

Yes, absolutely! After browning the beef and sautéing the vegetables, combine all the casserole ingredients in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the dumplings for the last hour of cooking, placing them on top of the bubbling casserole.

How do I ensure the beef is tender and not tough?

The key is slow cooking and using the right cut of meat. Stewing cuts like chuck or braising steak have connective tissue that breaks down beautifully over a long, slow cook, resulting in meltingly tender meat. Don't rush the cooking process; patience is a virtue here!

My sauce is too thin/thick. How can I fix it?

If too thin, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate, or mix a teaspoon of cornflour with a tablespoon of cold water and stir into the simmering sauce until thickened. If too thick, simply stir in a little extra beef stock or water until it reaches your desired consistency.

Can I make the casserole ahead of time?

This casserole is wonderful made a day in advance! The flavours deepen beautifully overnight. Simply prepare the casserole up to the point of adding the dumplings, cool, and refrigerate. Reheat gently on the hob, then add the freshly made dumplings and finish in the oven as per the recipe.

What if I don't like suet dumplings?

No problem at all! You can omit the dumplings entirely and serve with creamy mashed potatoes or crusty bread. Alternatively, try a scone-style topping by making a simple scone dough, cutting it into rounds, and baking it on top of the casserole for the last 20-25 minutes. A lovely variation!