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Beef and vegie casserole with cheese dumplings
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Indulge in a comforting beef casserole with cheesy dumplings for a delicious dinner.
Ingredients:
  • 18.20 gm olive oil
  • 600g beef chuck steak, fat trimmed, cut into 3cm pieces
  • 2 garlic cloves, crushed
  • 500ml (2 cups) beef stock
  • 1 400g can Italian diced tomatoes
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Salt
  • 2 carrots, peeled, roughly chopped
  • 1 large potato, peeled, roughly chopped
  • 55g (1/3 cup) frozen peas
  • 150g (1 cup) self-raising flour
  • 30g (1 1/2 tbsp) butter, chilled, cubed
  • 35g (1/3 cup) coarsely grated cheddar
  • 20.00 ml chopped fresh chives
  • 103.00 gm milk
Instructions:
  • In a saucepan over high heat, heat the oil until shimmering. Brown a third of the beef by tossing for 2-3 minutes. Set aside and repeat with the rest of the beef in 2 batches. Return all beef to the pan. Add garlic and cook, stirring, for 1 minute. Stir in stock, tomatoes, thyme, bay leaves, and season with salt. Cover, bring to a boil, then reduce heat to very low. Simmer covered, stirring occasionally, for 1 1/2 hours until beef is tender.
  • Combine the carrots and potato in the pan and cook covered for 20 minutes, stirring occasionally, until the vegetables are tender.
  • To create cheese dumplings, start by combining flour and butter in a medium bowl until the mixture resembles breadcrumbs. Next, stir in cheddar and chives, then add milk and mix with a cutting motion using a knife until the dough comes together. Use your hands to shape the dough and place it on a clean surface. Divide the dough into 8 equal parts and shape each into a ball.
  • Gently fold the peas into the casserole, then arrange the dumplings in a single layer on top. Cover with a lid and simmer over low heat for 15 minutes or until a skewer inserted in the dumplings comes out clean. Serve while warm.

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