Boiled beef and carrots with dumplings

    3 hours 45 min

    Silverside is a lean cut of beef, but you can also use plain or salt brisket. The dumplings puff to twice their original size, so allow plenty of room in the casserole.

    11 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1.6kg (3lb 8oz) silverside beef, cut into 4cm (1½ in) chunks
    • 1 large onion, chopped
    • 6 large carrots, cut into chunks
    • 1 large celery stick, cut into chunks
    • 1 tablespoon brown sugar
    • 1.2 litres (2 pints) beef stock
    • 2 large sprigs of thyme
    • 4 tablespoons chopped parsley
    • Black pepper
    • For the dumplings
    • 250g (9oz) plain flour, plus extra for dusting
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 8 tablespoons chopped chives or parsley, or a mixture
    • 150ml (5fl oz) skimmed milk
    • 2 tablespoons olive oil

    Prep:45min  ›  Cook:3hr  ›  Ready in:3hr45min 

    1. Heat the oven to 160°C (325°F, gas mark 3). Heat the oil in a large, heavy ovenproof casserole. Add the beef and cook, turning, to brown evenly. Add the onion, carrots and celery and cook until lightly browned, then stir in the sugar. Add the stock and bring to the boil.
    2. Add the thyme, then cover the meat and vegetables with parchment paper. Top with a lid, bring to a simmer, then transfer to the oven. Cook for 2 hours, until the meat is just tender.
    3. Meanwhile, make the dumplings. Sift the flour, salt and baking powder into a large bowl. Add the herbs and fork through to mix. Add the milk and oil and mix to a loose, coarse dough. Scrape the mixture from the bowl, adding a little more flour if necessary, and form into a long sausage. Cut into 12-16 pieces, then roll each into a ball. Chill on a floured tray until needed.
    4. When the meat is tender, remove from the oven, season to taste and add the dumplings. Simmer gently over a low heat for 45 minutes until the dumplings are puffed and cooked. Serve with crusty bread.

    Nutrients per serving, when serving 8

    Vitamins A, B2, B6, B12, niacin

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    Reviews in English (4)


    I used the dumpling recipe and they were fantastic! Very yummy accompaniment to any beef stew.  -  23 May 2013


    Loved the dumplings too. Have only made dumplings a couple of times. There's loads of parsley in the garden so used that. Will make again to go with other casserole recipes.  -  01 Jan 2013


    Made this when my AGA wasn't hot enough to roast the silverside I had. It was delicious and a really easy prepare ahead lunch when friends were joining us.  -  01 Jan 2013