Beef Casserole With Herb Dumplings
photo by DJoy
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 1⁄2 kg chuck steaks
- 1⁄2 cup plain flour
- 1⁄4 cup olive oil
- 1 brown onion, finely chopped
- 2 carrots, peeled and chopped
- 12 garlic cloves, peeled
- 1 cup dry red wine
- 3 cups beef stock
- 2 swedes, peeled and chopped
- 3 potatoes, peeled and chopped
- 4 sprigs fresh thyme
- fresh thyme, to garnish
- 1 2⁄3 cups self raising flour
- salt and pepper
- 60 g butter, cold & chopped
- 1 tablespoon fresh parsley, chopped
- 1⁄2 cup buttermilk
directions
- Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess.
- Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish.
- Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil.
- Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking.
- Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary.
- Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk.
- Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through.
- Serve garnished with extra fresh thyme.
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