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Autumn beef casserole with herb dumplings
Autumn beef casserole with herb dumplings
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Elevate beef casserole with flavorful homemade herb dumplings.
Ingredients:
  • 36.40 gm olive oil
  • 800g Beef Chuck Steak, cut into 2cm pieces
  • 1 carrot, peeled, coarsely chopped
  • 1 swede, peeled, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 6 Carisma potatoes, coarsely chopped
  • 800g can Diced Tomatoes
  • 250ml beef stock
  • 20.00 ml grated parmesan
  • 60g cold butter, chopped
  • 300g self-raising flour
  • 40.00 ml flat-leaf parsley, chopped
  • 40.00 ml basil, chopped
  • 180ml milk
Instructions:
  • In a large saucepan, heat half of the oil over medium-high heat. Brown the beef in batches for 5 minutes until it's browned all over. Transfer to a plate.
  • In the same pan, heat the remaining oil over high heat. Add carrot, swede, and onion. Cook for 5 minutes until softened. Stir in garlic and potato for 1 minute. Add tomato, stock, and season. Bring to a boil. Return beef to the pan, then reduce heat to low, cover, and simmer for 1¼ hours. Uncover and simmer for an additional 15 minutes.
  • To prepare the herb dumplings, preheat your oven to 200°C. In a bowl, combine the flour with the butter by rubbing them with your fingers. Mix in the parsley and basil, then season to taste. Create a well in the center of the mixture and slowly add milk until a soft, sticky dough forms. Stir thoroughly to combine. Shape the dough into 12 uniform balls.
  • Place the herb dumplings on top of the beef mixture and generously sprinkle with parmesan. Bake uncovered for 20 minutes, or until the dumplings have doubled in size and are fully cooked. Serve and enjoy!

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