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Beef and vegetable casserole with rosemary dumplings
Beef and vegetable casserole with rosemary dumplings
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Prep Time:
20 minutes
Cook Time:
205 minutes
Total Time:
225 minutes
Cozy up with this delicious crowd-pleasing casserole.
Ingredients:
  • 1kg gravy beef, trimmed, cut into 3cm cubes
  • 4 brown pickling onions, halved
  • 123.75 gm red wine
  • 765.00 gm beef stock
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 1 bunch baby carrots, trimmed, peeled, halved
  • 200g small button mushrooms
  • 150.00 gm self-raising flour
  • 50g butter, softened
  • 20.00 ml chopped fresh rosemary leaves
  • 130.00 gm buttermilk
Instructions:
  • *Spread a layer of flour on a plate. Coat the beef with flour, shaking off any extra. Move the beef to a bowl. Heat half of the oil in a large, heavy-based saucepan over medium heat. Sear the beef in batches for 3 minutes until it is browned on all sides. Transfer the beef to a bowl.*
  • Heat the rest of the oil in a pan and sauté the onion until browned. Add back the beef, pour in the wine, stock, and tomato, cover, bring to a boil, then simmer over low heat for 1 hour and 45 minutes. Finally, add the carrot and mushroom, simmer uncovered for 45 minutes until everything is tender, and season with salt and pepper.
  • In a bowl, combine flour and butter until it looks like fine breadcrumbs. Create a well in the center and add rosemary, buttermilk, salt, and pepper. Gently mix until just combined. Drop heaped tablespoons of the mixture onto the casserole 2cm apart. Cover and cook for the final 15 minutes, or until the dumplings are puffed and fully cooked. Serve and enjoy.

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