Ingredients
½ cup plain flour
Salt and pepper
1kg gravy beef
cubed
⅓ cup vegetable oil
2 onions
sliced
4 carrots
peeled and chopped
4 celery
sliced
2 cloves garlic
crushed
2 tbsp tomato paste
1 tin (400g) tomatoes
diced
½ cup red wine
2 cups beef stock
3 sprigs thyme
3 bay leaves
2 cups self-raising flour
50g butter
cut into small pieces
½ cup grated parmesan
¾ cup milk
Equipment
- 1 bowl
- 1 pan
- 1 lidded casserole dish
- 1 plate
- 1 cling wrap
Instructions
- In a bowl, mix the flour, salt and pepper. Toss the beef in the flour to coat.
- Heat the oil in a pan and seal the beef in small batches, then set aside.
- Preheat the oven to 180°C.
- Add the onion to the same pan with the carrots, celery, garlic and tomato paste. Cook for 5-6 minutes.
- Pour the beef stock and tinned tomatoes into the pan and de-glaze making sure you lift all the flavoured bits off the bottom of the pan.
- Return the beef to the pan, stir in the thyme sprigs and bay leaves. Return the pan to the boil and pour the contents into a lidded casserole dish.
- Place the casserole in the oven and cook for 45 minutes.
- To make the dumplings, place the flour in a bowl and rub the butter into the flour lightly. Stir in the parmesan and mix in the milk to form a dough.
- Roll the dough into 2cm balls and place on a plate covered with cling wrap until the casserole is removed from the oven.
- Place the dumplings on top of the casseriole and return to the oven uncovered. Bake for 20 minutes.
Notes
Tip
There needs to be lots of juice in this casserole because the dumplings soak it up.
Variation
You can add any vegetables you like to this casserole.
Variation
Freshly chopped herbs are a great addition to these dumplings.
