My warming one-pot Beef Casserole (or Stew) with gluten free dumplings is the perfect comfort food. Serve it as it is, or with a side of mashed potato for a nutritious and sustaining meal.
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First published 23rd February 2014… Updated 10th January 2023
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Winter-warming Beef Casserole (with gluten free dumplings)
This recipe for one-pot Beef Casserole is not new. I first published it way back in 2014 after creating my recipe for gluten free dumplings. It’s been made many times since with every intention of updating the post at the same time. But somehow it’s not happened… until now.
It deserves an update… It’s delicious and easy to make. Chunks of meaty braising steak nestled among vegetables and simmered in flavoursome tomatoes and stock until tender. And then there’s the ultimate addition… The fluffy dumplings snuggled in amongst the veg, which are popped on the surface in the final stage of cooking, so that they gently puff and cook in the simmering, steamy heat.
This is a meal that shouts ‘love’. There’s no pretence… I can’t even say that it’s ‘pretty’… But it’s great family food that’s made from the heart. A Beef Casserole cuddle with kisses.
Is this a Beef Casserole or Beef Stew? And what’s the difference anyway?
Have you ever wondered why some dishes are stews and some are casseroles, yet they all seem pretty similar in construction when dished up? It’s a conundrum that got me googling wildly for some answers… But it seems that the answer is anything but straightforward…
The pedants out there will tell me that a Beef Casserole is cooked in the oven so that the pot is heated all the way around. And a Beef Stew is cooked on the hob or stove top, being heated from the underneath only. Others say that a casserole is a dish cooked in a particular type of pot… known as a ‘Casserole’ pot.
Frankly though… The end result of both is so close as to be irrelevant.
The recipe shared here is either or both… I usually make it in a Casserole pot. Nonetheless, it can equally be cooked on the stovetop, in the oven or even in a Slow Cooker. I have chosen to call it a Beef Casserole, purely on account of semantic preference. At the end of the day, it’s delicious regardless.
Gluten Free Dumplings… The perfect addition to any Beef Casserole (or Stew)
While dumplings vary from country to country, in the UK they tend to be doughy, lightly fluffy mounds that are half-submerged on the top of casseroles. Here, they cook in the heat of the liquid and surrounding steam. They ‘rise’ and expand on account of the addition of baking powder and traditionally contain suet. Except that mine don’t (contain suet that is…)!
With or without suet…
Even in the days before being gluten free, I found suet-dumplings to be heavy and stodgy. And when I first developed my recipe for gluten free dumplings, gluten free suet was not something you could buy. Nowadays, there is a proliferation of gluten free suet options (including supermarket own brands)… Most of them are found labelled as vegetable or vegetarian suet (just be sure to check the labels for any hidden gluten). Or you can make your own.
While I am personally happy to have made my gluten free dumplings without suet, if you prefer to top your Beef Casserole with traditional suet dumplings, then all you need to do is switch the butter in the dumpling recipe for gluten free suet. It’s that simple.
How to make my Beef Casserole
Beef Casserole is really easy to make. There is a bit of vegetable peeling and chopping required, but then it’s all pretty straightforward…
- Lightly coat the beef chunks in cornflour (cornstarch).
- Heat the oil in the Casserole pot.
- Lightly fry the beef with the shallots and garlic and then add the carrots and squash.
- Add the tomatoes, stock, gluten free yeast extract and oregano and bring the whole lot to the boil.
- Turn the heat down, cover with a lid and simmer gently for about an hour. Stir occasionally.
- While the Beef Casserole is simmering, make the dumplings (unless you have made them ahead of time).
- Add and stir through the mushrooms and parsley, before topping with the dumplings and broccoli florets.
- Simmer for a further 20 to 30 minutes.
- Enjoy as it is or with a side of fluffy, buttery mashed potato.
Can I cook Beef Casserole in the oven?
Yes. Although the initial ‘frying off’ needs to be done on the hob for the best flavour, when you reach simmer stage (5 above), then simply pop the Casserole in the oven (lid on) at 180 C (350 F) and leave to cook for about an hour to an hour and a half.
Then… Take from the oven, stir though and add the mushrooms, parsley, dumplings and broccoli and leave cooking (lid still on) for a further 30 minutes.
What’s the best cut of beef for making a Beef Casserole or Beef Stew?
When making Beef Casserole, I use braising steak (also sometimes labelled as stewing steak or chuck steak). This article on what beef to use for stew is helpful to understanding why.
Vegetable substitutions
Like most casseroles and stews, my Beef Casserole is pretty adaptable to your favourite veg…
- Instead of shallots, use onions (brown or red) cut into halves or quarters.
- Switch or supplement the carrots and butternut squash with swede/rutabaga/turnip, parsnip, sweet potato, pumpkin, etc.
- If you don’t fancy the tomatoes, sub for red wine or even gluten free beer.
- Change the herbs (dried and fresh) for any others that you love.
- Replace the broccoli with brussels sprouts, kale or green beans (and pop in the pan at the same time as the squash).
Can I make this Beef Casserole recipe dairy free and gluten free?
My Beef Casserole recipe (without the dumplings) is naturally both gluten free and dairy free. The only proviso is that you check both the stock cubes and yeast extract for any hidden gluten or dairy before adding them to the pan. My guide Coeliac Disease + Food helps to explain label checking.
Yeast extract
Although Marmite is no longer deemed to be safe for Coeliacs (Celiacs), there are now a number of alternative safe yeast extract options. Many supermarket own brands are considered safe by Coeliac UK, as well as Vegemite and Meridian Yeast Extract. They are also dairy free. If you can’t find a suitable option, my Beef Casserole can still be made without it. Just add a little extra salt and seasoning to compensate.
Stock Cubes
Although Oxo cubes are NOT gluten free, their Stock Pots are. However, I personally use either Knorr Stock Cubes or Kallo Stock Cubes (both of which have no dairy ingredients either). Like I say though… check the labels, there are loads of options out there.
Gluten free and dairy free dumplings
The recipe included below is for dumplings made with gluten free flours. There are a number of flour options offered, dependent on whether you usually cook with standard commercial gluten free flours… can or can’t eat oats… or prefer your flour blends to be rice free. The recipe is pretty forgiving. And I reckon will work with most good gluten free flour blends, as long as there is an element of starch flour (tapioca/potato/white rice) included.
Equally, you have a choice of using either psyllium husk (which I prefer) or xanthan gum as a binder… It’s probably a bit ‘belt and braces’, but I actually think the dumplings are fluffier with the binder added.
To make the dumplings dairy free as well as gluten free, simply substitute the butter for a good dairy free block alternative, such as Flora or Stork baking blocks, or a non-dairy, gluten free suet.
Can I freeze the leftovers?
The recipe shared should feed about 6 people with delicious Beef Casserole. If there are any leftovers, they can be stored in the fridge (in an airtight container) for up to 3 days. Reheat until piping hot in the microwave before re-serving.
Alternatively, Beef Stew freezes really well too… This also makes it perfect for batch cooking. When completely cold, portion and store in airtight, freezer-safe containers for up to 3 months. When ready to eat, defrost thoroughly, before reheating in the microwave or in a saucepan on the hob.
Find my recipe for Beef Casserole with gluten free dumplings below
Let me know how you got on and what you thought of my Beef Casserole recipe. You can leave a comment at the bottom. If you can rate the recipe using the ⭐️ button, that would be great too.
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For lots more recipe inspiration, head over to our Gluten Free Recipe Index.
All shared with my love
More delicious gluten free dinner inspiration…
Beef Casserole (or Stew) with dumplings
Key equipment
- chopping board
- sharp vegetable knife
- vegetable peeler
- grater
- casserole pot or large saucepan with lid
- hob
- measuring jug
Ingredients
Gluten Free Dumplings (make ahead of time or while the casserole is cooking) – about 10 to 12 dumplings
- 75 g white gluten free flour blend I use GFA blend A – See NOTES
- 25 g gluten free oat flour See Notes for alternative tested flour blends
- 1 tsp ground psyllium husk (or ½ tsp xanthan gum)
- ½ tsp baking powder (gluten free)
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp dried oregano or basil (optional)
- ¼ tsp fine sea salt
- ground black pepper (optional)
- 60 g frozen butter (or shredded gluten free suet or dairy free block ‘butter’)
- 15 g Parmesan cheese (optional) – grated finely
- 50 to 55 g/ml cold water
Beef Casserole base
- 750 g beef braising steak cut into chunks
- 1½ tbsp UK cornflour (cornstarch) starch
- 2 tbsp olive oil
- 300 g shallots (peeled)
- 4 cloves garlic (peeled and chopped)
- 300 g baby carrots (topped and scraped/peeled as necessary)
- 400 g butternut squash (peeled, de-seeded and cut into chunks)
- 400 g tinned chopped tomatoes
- 1 cube beef stock – gluten free made up to 500 ml/g stock
- 2 tsp gluten free yeast extract
- 2 tsp dried oregano
- 180 g baby button mushrooms (whole or halved depending on size)
- 1 small head of broccoli (cut into pieces/florets)
- handful fresh parsley (chopped)
- salt and pepper to taste
Instructions
Gluten Free Dumplings (make ahead of time or while the casserole is cooking) – about 10 to 12 dumplings
- In a large bowl, mix together the dry ingredients (flours, psyllium husk (or xanthan gum), baking powder, bicarbonate of soda, herbs, salt and pepper), making sure any lumps are broken down.
- Grate the frozen butter into the flour and stir through.
- If adding Parmesan cheese, add this to the mix and stir again.
- Add the water a little at a time and using hands, gradually bring the mixture together as a damp dough.
- Divide the mixture into 10 to 12 pieces and roll them into walnut-sized balls. Avoid compacting too much.
- Set aside in the fridge until ready to use.
Beef Casserole base
- Lightly dust the beef chunks with the flour in a bowl.
- Heat the oil in a large Casserole pot or very large saucepan and fry the beef with the shallots and garlic for about 5 minutes until browning. Stir frequently to prevent sticking.
- Add the carrots and butternut squash and fry for a further 5 minutes, stirring occasionally.
- Add the tomatoes, stock, gluten free yeast extract and oregano. Stir thoroughly and bring to the boil.
- Reduce to a low simmer, cover with the lid (slightly ajar) and leave to cook for about an hour.
- Add the mushrooms and parsley and stir well.
- Add the dumplings and broccoli, gently pushing into the top of the casserole liquid so that the base stalks are submerged and the dumplings half submerged.
- Place the lid (closed) on the pan and continue to simmer for a further 20 to 30 minutes.
- Serve on its own or with a side of buttery mash.
Notes
- 100g white gluten free flour blend A
- 75g rice-free wholegrain flour (GFA blend B) + 25g tapioca starch
- 50g rice-free wholegrain flour (GFA blend B) + 25g oat flour + 25g tapioca starch
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Beef Casserole shared with
- Fiesta Friday #468 with Angie and The Not So Creative Cook
- What’s For Dinner #403 with The Lazy Gastronome
- Full plate Thursday #626 with Miz Helen’s Country Cottage
Thanks for sharing at our What’s for Dinner party! Hope your week has been great – come back again this Sunday for the new party too!
Thanks Helen. I sure will! xx
Dreaming of this right now! Looks so mouthwatering! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.
Thank you so much Jhuls. You’re very welcome. Haver a great week x
I think I’m going to try these dumplings in chicken soup as a substitute for traditional kneidlach (Ashkenazi Jewish dumplings essentially, made from matza meal). Has anyone else done these in a clear broth? Are they light or dense?
Hi Adina
I have made the dumplings using many flour combinations and in everything from thicker casseroles to broths. They have worked for me in all bases. They have been light and fluffy… although density will vary slightly dependent on the flours used.
I hope that helps x
Loving your recipes. I am rice free too. Do you think the dumplings would work using blend b instead of a? I assume I would have to make some other changes to compensate?
Thanks
Jen
Thank you so much Jennifer. It’s funny you should ask… I’ve been testing to update the recipe recently and I actually found the straight blend B ones to be a little heavy. I think if you add a little more starch to them (tapioca or corn) and if possible remove the Teff, they would be better. xx
I made the dumplings to go in my chicken broth. Absolutely delicious! I haven’t had them in years (since going gf)…what a winter, warming treat. Thank you 😋
Oh my! I’m so pleased. I’ve been meaning to update that post for over a year. So happy that it is still being used xx
Your casserole looks the business! Especially with dumplings that I must confess to have never actually made or topped on a casserole. Your lovely post serves to remind that I really should, and I know my kids would be delighted with trying dumplings too.
Thanks Lou. Yes…. you definitely need to try dumplings!
Thanks Anneli. Casserole always hits the mark! Thanks for bringing us the challenge.
Your casserole looks seriously tasty and I love that your little girl enjoyed the gluten free dumplings. Thats exactly what food from the heart should be all about. Great entry into Four Seasons Food, thanks x
What a warming satisfying dinner
Thank you! It certainly was………….