Posted by Editorial Staff on Mar - 8 - 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
3 tablespoons flour
1 tablespoon paprika
500g (18oz) stewing beef
Olive oil
2 red onions, sliced
2 cloves garlic, roughly crushed
2 sweet potatoes, diced
4 carrots, diced
500ml (18fl oz) stout
50g (2oz) pearl barley
2 tablespoons brown sugar
2 bay leaves
Large handful of thyme, chopped

120g (4oz) self-raising flour
50g (2oz) suet
1 tablespoon fresh parsley (or 2 teaspoons dried)
50g (2oz) stilton
3-4 tablespoons water

300-400ml (11-14fl oz) hot beef stock
Cuisine: Cooking time: 85 mins Serving: 4 people

Here’s a delicious halogen oven recipe from Sarah Flower. Please note: this recipe requires cooking on a hob at the start.

Her book, containing 200 tasty Halogen recipes, entitled “The Everyday Halogen Family Cookbook”, is available through the Amazon link to the right in our sidebar.


Place the flour and paprika in a bowl and season. Rinse the beef, then coat with the flour.

Select your ovenproof/hob-proof casserole dish, making sure it fits in your halogen oven. Place this on the hob and heat a little oil over a medium heat.

Add the beef and cook until browned. Then remove and leave to one side.

Add the onion and garlic and cook until the onion starts to soften. Add the sweet potato and carrot and allow to sweat for a few minutes. Place the beef back in the casserole dish.

Pour on the stout, stirring well. Then add the barley, sugar, bay leaves and thyme. Season to taste.

Cook the casserole on the hob for another 5 minutes, before transferring to the low rack of the halogen oven. Cover with a lid or double layer of tin foil. Set the temperature to 160°C (320°F) and cook for 50 minutes.

Meanwhile, prepare the dumplings by mixing together the flour and suet. Then season and mix in the fresh parsley (if using) and crumbled stilton. Add a little water at a time until you have formed a pliable but not too sticky dough. Form into balls and leave on a floured surface until needed.

Check the casserole after 50 minutes. Add the hot beef stock if needed. Cook again for 10 minutes, before removing the lid and adding the dumplings.

Cook for a further 20-30 minutes until they are light and fluffy. Serve immediately.

Source: “The Everyday Halogen Family Cookbook”, Sarah Flower

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