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Bulking out beef casserole

(19 Posts)
graysor Mon 17-Dec-18 20:03:20

I want to stretch my beef stew a bit further, but I’m not sure what works well? My usual go to of beans or lentils don’t seem quite right in a traditional stew.
What do you use?

OP’s posts: |
hugoagogo Mon 17-Dec-18 20:05:04

Carrots, baby onions and dumplings.

cloudtree Mon 17-Dec-18 20:05:05

carrot, swede, pearl barley, dumplings

DoinItForTheKids Mon 17-Dec-18 20:09:26

Taters as well. With the leftovers (if there are any grin) cook some pasta and dollop it in, sprinkle cheese on top and whack in the oven.

DBN1 Mon 17-Dec-18 20:09:43

Potatoes, mushrooms, any firm veg, barley, dumplings.

AdaColeman Mon 17-Dec-18 20:09:48

A selection of ~ Mushrooms, whole small onions, carrots, potatoes, dumplings, cobbler topping, and at this time of the year chestnuts.

Weedsnseeds1 Sat 22-Dec-18 09:12:43

Pearl barley and dumplings

CherryPavlova Sat 22-Dec-18 09:17:43

Pearl barley is deliciously warming and creates a really good texture. I find lentils a bit gritty and beans don’t fully integrate. Barley feels like it was made to go with a casserole. Then celery, carrots, celeriac, leeks, turnips, shallots. Top off with fluffy parsley dumplings.

BikeRunSki Sat 22-Dec-18 09:21:10

Carrots, potatoes, parsnips, baby mushrooms, baby onions, dumplings

Littlelambpeep Sat 22-Dec-18 09:22:41

Baby potatoes is what I usually use. Carrots and large chunks of parsnip and onion.

shecamefromgreece Sat 22-Dec-18 09:35:55

Potatoes. Put some in at the start and they will break down and thicken the sauce. Then put a few more in about half an hour before the end and they will hold their shape and be nice.

CMOTDibbler Sat 22-Dec-18 09:45:09


CoolBag Sat 22-Dec-18 09:46:22

Swede! Love swede. Just sucks up all the beefy flavour, yum

ShowMeTheElf Sat 22-Dec-18 09:52:08

all of the above plus serve in a giant Yorkshire pudding with a big dollop of mashed potatoes. Yum!

JustAnotherPoster00 Sat 22-Dec-18 09:54:30

Top off with fluffy parsley dumplings.

Ive tried watching so many tutorials and all I end up with are stogey lumpy messes, my mum used to make amazing dumplings but never got the chance to ask her how to make them the way she did

Ifailed Sat 22-Dec-18 09:58:15

JustAnotherPoster00 4 oz SR flour, 2oz suet & 5 tablespoons of cold water.
Mix together and form dumplings with the minimum amount of effort, dust your fingers will flour, but be really gentle with them. They make look a bit like lumps of goo, but they will cook out ok.
Add to pot of cooking stew, and either finish off on the hob or into a hot oven with lid on for 20 mins, then remove it for further 10 mins to let them brown off.

Ifailed Sat 22-Dec-18 09:59:54

hot oven = pre-heated oven! Gas 5.

JustAnotherPoster00 Sat 22-Dec-18 10:07:27

Thanks ifailed i'll give them a try grin

Ifailed Sat 22-Dec-18 10:25:35

JustAnotherPoster00 don't thank me, thank my Gran! It was she who told me to handle them as little as possible.

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