Try this recipe using diced beef and our Beef Casserole seasoning. You can cook this casserole in the slow cooker for 3-4 hours on high/6-8 hours on low
Heat the oven to 170°C/150°C fan oven/gas 3
Brown the lamb in a hot pan with a splash of oil
In the same pan, add the onion, carrot, celery and parsnip and proceed to soften
Stir in the tomato purée and cook for a couple of minutes. Then add the wine, water and Worcestershire sauce before bringing to the boil
Add the Puréety Lamb Casserole seasoning, transfer into a casserole dish with a lid and place in the oven for 2 hours stirring occasionally (Add more water if needed)
Meanwhile, mix all the dumpling ingredients (flour/yoghurt/mustard/salt & pepper/herbs, save some for garnish) and split into 8- 10 dumplings
Turn the oven up to 190c/170c fan oven/gas 5
When the stew is ready, arrange the dumplings in the casserole dish and cook in the oven for 20-30 minutes or until they are risen and golden
500g Diced Lamb 150g White Onion , Diced 100g Carrot , Diced 100g Parsnip , Diced 60g Celery , Diced 2tbsp Tomato Puree 2tbsp Worcestershire Sauce 200ml Red Wine 150g Self Raising Flour 115g Natural Yoghurt 1tbsp English Mustard 1tbsp Parsley , Chopped 150ml Water Salt & Pepper 5g Thyme
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