Beef Casserole with Herby Potato Dumplings

Beef Casserole with Herby Potato Dumplings

A hearty, warming, slow-cooked beef casserole filled with the flavours of smoky pancetta, earthy chestnut mushrooms and shallots plumped with the stewing juices is the best gift you can give to yourself for supper during these cold evenings.

I always make this casserole the day before I am going to serve it as the flavours mature overnight. I add Guinness but you can swap it with red wine or beef stock. The herby potato dumplings are a must on top, as their bottom half soaks up all the delicious juices from the casserole and the top gets lovely and crispy. As a side dish I like to serve slices of roast butternut squash tossed in olive oil, ground cumin and garlic.

By the way, the chocolate in this recipe is not a mistake. The French have being doing it for years — it adds a fabulous rich flavour and velvety texture and you will love it. 

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