Beef Casserole with Cheesy Herb Dumplings
5 - FarmOne - Mushrooms, Main
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
Description
7 hrs 20 mins cooking
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.
Directions
Beef casserole with cheesy herb dumplings
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.
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.
Cook, covered, on low, for 7 hours. Remove and discard thyme sprigs. Season to taste.
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.