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Beef casserole with parmesan dumpling
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Cozy up with this beloved casserole!
Ingredients:
  • 1kg gravy beef, cut into 2cm chunks
  • 1 onion, chopped
  • 6 bacon rashes, chopped
  • 500g button mushrooms, halved
  • 4 whole garlic cloves, peeled
  • 40.00 ml plain flour
  • 500ml beef stock
  • 250ml red wine
  • 2 fresh thyme sprigs
  • 3 bay leaves
  • 50g Salted Butter
  • 300g self-raising flour
  • 45g parmesan
  • 185ml milk
Instructions:
  • In a large pot, sear the 1kg gravy beef, cut into 2cm chunks, in 1 tablespoon of olive oil until browned. Transfer to a plate. Add 1 chopped onion, 6 chopped bacon rashers, 500g halved button mushrooms, and 4 whole peeled garlic cloves, cooking until softened. Stir in 2 tablespoons of plain flour.
  • Pour in 2 cups (500ml) beef stock, 1 cup (250ml) red wine, and toss in 2 fresh thyme sprigs and 3 bay leaves. Bring to a boil. Lower the heat, add beef, cover, and simmer for 1 1/2 hours. Transfer everything into a 2 litre (8 cup) ovenproof dish.
  • 1. Preheat your oven to 200°C. 2. Combine 50g of butter with 2 cups (300g) of self-raising flour until crumbly. 3. Mix in 1/2 cup (45g) of parmesan and 3/4 cup (185ml) of milk until a dough forms. 4. Shape the dough into 20 balls. 5. Arrange the balls on top of the beef. 6. Bake in the oven for 20 minutes.

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