Name: Beef casserole with cheesy herb dumplings
Cook time: 440 min
Total time: 440 min
Yield: 6
Ingredients: 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 sprigs fresh thyme; 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

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.

Serves 6

Cook

7H 20M

Ingredients

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 sprigs fresh thyme

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

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.

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

Women's Weekly Food

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