Wednesday, September 12, 2018

Beef & Dumpling Casserole

Beef & Dumpling Casserole
Serves 8

  • 1kg casserole beef cubed
  • 3 medium sized carrots peeled and sliced
  • 4 celery ribs sliced
  • 3 medium sized potatoes peeled and cut into small cubes
  • 200g button mushrooms quartered
  • 1 brown onion chopped
  • 3 garlic cloves crushed
  • 1 tin tomatoes
  • 2 tablespoons tomato paste
  • 4 cups water
  • 3 teaspoons vegeta beef stock powder
  • 2 bay leaves
  • 2 tablespoons worcestershire sauce
  • 4 sprigs thyme
  • 2 teaspoons chopped fresh rosemary
  • Salt and pepper
  • 3 tablsepoons plain flour
  • Olive oil
Parmesan dumplings
  • 1 3/4 cups self raising flour
  • 1/4 cup grated parmesan cheese
  • 60g unsalted butter softened
  • 1/2 cup milk

1. Preheat oven to 180°c (160° fanforced). Heat a tablespoon of olive oil over a high heat in a flame proof casserole dish. Dust beef in plain flour and brown off in batches. Put aside on a plate.
2. Reduce heat and fry off onion for a few minutes. Add garlic, herbs, bay leaves and tomato paste and cook for a further two minutes.
3. Add beef, vegetables, tinned tomatoes, worcestershire sauce, water and beef stock powder to casserole dish. Season with salt and pepper. Stir. Place lid on and cook in oven for 2 hours.
4. To make dumplings place flour and butter into a bowl and combine with fingertips. Stir in parmesan. Make a well in the centre and slowly pour the milk in. Stir and bring together with a butter knife. Roll into 24 equal sized balls (you could roll them bigger if preferred).
5. After cooking time is up take casserole out of oven and carefully remove bay leaves and thyme sprigs. Stir. Place dumpling balls onto the casserole. Cook in oven with the lid off for a further 30 minutes or until dumplings are cooked and golden. Allow to sit for 10 minutes before serving.

xo Bec

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