Recipe

Beef casserole with cheesy herb dumplings

Stay cosy indoors this weekend with this hearty, slow-cooked beef casserole topped with dumplings. A side order of mash and greens completes the meal.

May 31, 2011 2:00pm
  • 7 hrs 20 mins cooking
  • Serves 6
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Ingredients

Beef casserole with cheesy herb dumplings
  • 1 kilogram (2 pounds) gravy beef
  • 1 tablespoon olive oil
  • 1 large brown onion (200g), chopped coarsely
  • 2 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 400 gram (12½ ounces) canned whole peeled tomatoes
  • 1 cup (250ml) beef stock
  • 1/2 cup (125ml) dry red wine
  • 4枝新鲜百里香
  • 250 gram (8 ounces) button mushrooms, halved
  • 1 cup (150g) self-raising flour
  • 50 gram (1½ ounces) cold butter, chopped finely
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2/3 cup (80g) coarsely grated vintage cheddar cheese
  • 1/2 cup (125ml) buttermilk, approximately

Method

Beef casserole with cheesy herb dumplings
  • 1
    Cut beef into 3cm (1¼-inch) pieces. Heat oil in a large frying pan over medium-high heat. Cook beef, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
  • 2
    Add onion and garlic to same pan; cook, stirring, 5 minutes or until onion softens. Add paste, tomatoes, stock, wine and thyme to pan; bring to the boil. Transfer mixture to slow cooker; add mushrooms.
  • 3
    Cook, covered, on low, for 7 hours. Remove and discard thyme sprigs. Season to taste.
  • 4
    Meanwhile, place flour in a medium bowl; rub in butter. Add half of the parsley and half of the cheese; stir to combine. Stir in enough buttermilk to make a soft, sticky dough. Drop rounded tablespoons of the dumpling mixture, 2cm (¾-inch) apart, on top of the casserole; scatter with remaining cheese. Cook, covered, 1 hour or until dumplings are cooked through. Scatter with remaining parsley to serve.

Notes

We used a cabernet-style wine in this recipe. Suitable to freeze at the end of step 3.

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