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Beef and vegetable casserole
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Prep Time:
25 minutes
Cook Time:
125 minutes
Total Time:
150 minutes
Herb dumplings in rich beef stew - a crowd-pleaser!
Ingredients:
  • 62.50 ml plain flour
  • 1kg beef chuck steak, diced
  • 56.88 gm olive oil
  • 3 pickling onions, quartered
  • 510.00 gm beef stock
  • 410g can crushed tomatoes
  • 2 carrots, peeled, sliced
  • 2 parsnips, peeled, halved, cut into 2cm pieces
  • 1 swede, peeled, cut into 2cm pieces
  • 3 celery stalks, sliced
  • 225.00 gm self-raising flour, sifted
  • 125.00 ml plain flour, sifted
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 193.13 gm milk
  • 60g butter, melted
Instructions:
  • Preheat the oven to 160°C/140°C fan-forced. Coat the beef with flour, salt, and pepper in a snap-lock bag. Brown the beef in batches in a casserole dish with 2 tablespoons of oil over medium-high heat and then transfer to a plate.
  • Drizzle the remaining oil into the dish, then sauté the onions and garlic until tender, about 4 to 5 minutes. Add the beef back to the dish along with the stock, tomato, carrot, parsnip, swede, and celery. Bring everything to a boil, cover with a lid, and transfer the dish to the oven. Bake for 1 hour and 30 minutes or until the meat is tender.
  • Prepare the dumplings by mixing flours and parsley in a bowl, creating a well in the center, then adding milk and butter. Stir until a soft dough forms, and shape into 12 dumplings.
  • Place the dumplings on top of the beef mixture. Bake with a cover for 20 to 25 minutes until the dumplings are fully cooked. Serve hot.

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