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Food/Recipes

Bulking out beef casserole

18 replies

graysor · 17/12/2018 20:03

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 posts:
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hugoagogo · 17/12/2018 20:05

Carrots, baby onions and dumplings.

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cloudtree · 17/12/2018 20:05

carrot, swede, pearl barley, dumplings

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DoinItForTheKids · 17/12/2018 20:09

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.

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DBN1 · 17/12/2018 20:09

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

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AdaColeman · 17/12/2018 20:09

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

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Weedsnseeds1 · 22/12/2018 09:12

Pearl barley and dumplings

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CherryPavlova · 22/12/2018 09:17

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.

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BikeRunSki · 22/12/2018 09:21

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

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Littlelambpeep · 22/12/2018 09:22

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

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shecamefromgreece · 22/12/2018 09:35

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.

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CMOTDibbler · 22/12/2018 09:45

Dumplings

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CoolBag · 22/12/2018 09:46

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

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ShowMeTheElf · 22/12/2018 09:52

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

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JustAnotherPoster00 · 22/12/2018 09:54

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

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Ifailed · 22/12/2018 09:58

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.

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Ifailed · 22/12/2018 09:59

hot oven = pre-heated oven! Gas 5.

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JustAnotherPoster00 · 22/12/2018 10:07

Thanks ifailed i'll give them a try Grin

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Ifailed · 22/12/2018 10:25

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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