Beef Recipes | Slow Roasted Beef with Cheddar | Red Tractor

Beef Recipes

Slow Roasted Beef Recipe with Cheddar Dumplings

Perfect for a cold winter's evening, this warming casserole and dumpling recipe is great for the whole family to enjoy!

Look for the Red Tractor logo on your ingredients to ensure your food has been produced to responsible production standards and is fully traceable back to independently inspected farms in the UK.

Serves: 4

Ingredients:

  • 2 tablespoons plain Red Tractor flour
  • 1 teaspoon each of paprika and English mustard powder (1.5kg boned, rolled and tied Red Tractor beef topside) 
  • 2 tbsp Red Tractor rapeseed oil
  • 2 rindless smoked Red Tractor bacon rashers, chopped into small pieces
  • 8 large Red Tractor carrots, peeled and thickly sliced
  • 4 Red Tractor parsnips, peeled and cut into even-sized pieces
  • 4 Red Tractor shallots, halved
  • 4 garlic cloves, crushed
  • 250ml red wine( 250ml beef stock (from a cube is fine)
  • 2 x 400g cans chopped tomatoes
  • salt and freshly ground black pepper

Method:

  1. Preheat the oven to 160°C (gas 3). Mix the flour with the paprika and mustard powder. Roll the beef joint in this mixture. 
  2. Heat the oil in a large casserole dish and brown the beef really well on all sides so it has a lovely deep brown colour. 
  3. Take the beef out of the pan and set aside. Cook the bacon pieces in the residual oil until they are browned. Set aside with the beef. 
  4. Add the carrots, parsnips and shallots to the dish and cook for about five minutes until lightly browned.
  5. Add the garlic for thirty seconds, stirring all the time. 
  6. Remove from the pan and deglaze with the red wine and stock.
  7. Pour it in, bring to the boil and scrape any brown bits from the bottom of the pan as they will add flavour to the casserole. 
  8. Put everything back into the casserole dish, stir in the tomatoes, season well with salt and pepper and bring to the boil, then turn off the heat. Cover with foil then put the lid on top, creating a good seal. Cook in the oven for two hours. 
  9. While the stew cooks, make the dumplings. Mix the flour, butter, mustard and cheddar with some salt and black pepper and a splash of water until you get a soft dough. Roll into 10 -12 even sized balls. 
  10. After two hours, take the lid and foil off the beef, put the dumpling into the dish and put the lid back on. Cook for 15 minutes. Serve the beef and vegetables with the dumplings and sauce.
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