adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef casserole with thyme dumplings
Beef casserole with thyme dumplings
0 Likes
Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
170 minutes
Indulge in a comforting beef casserole with savory thyme dumplings, perfect for the whole family.
Ingredients:
  • 800g beef oyster blade steak, cut into 4cm chunks
  • 4 brown onion shallots, halved
  • 3 garlic cloves, roughly chopped
  • 2 carrots, peeled, thickly sliced
  • 2 swedes, peeled, chopped
  • 100g small cup mushrooms
  • 3 thyme sprigs
  • 2 bay leaves
  • 250ml red wine
  • 44.40 gm tomato paste
  • 20.00 ml gravy powder
  • 375ml beef stock
  • Steamed broccolini, to serve
  • Thyme sprigs, extra, to serve
  • 225g self-raising flour
  • 20.00 ml thyme leaves
  • 100g butter, grated
  • 100ml milk
Instructions:
  • Preheat the oven to 180C. Heat oil in a large ovenproof saucepan over medium-high heat. Brown the beef in 2 batches for 5 minutes, then transfer to a plate.
  • Saute the brown onion, shallot, garlic, carrot, swede, mushroom, thyme, and bay leaves in the pan for 5 mins. Pour in the wine and simmer for 2 mins until slightly reduced. Stir in the tomato paste and gravy powder. Pour in the stock and 1 cup (250ml) water, bring to a simmer. Add back the beef, cover, and bake for 1 hour 30 mins, stirring occasionally, until beef is tender.
  • For the thyme dumplings, mix flour, thyme leaves, and a pinch of salt in a bowl. Incorporate butter by rubbing it into the mixture with your fingers until it resembles coarse breadcrumbs. Gradually add milk, stirring until a dough forms. Shape into 12 equal balls. Place on top of the beef mixture and bake uncovered for 20 minutes or until golden. Serve the beef and dumplings on plates with steamed broccolini and thyme sprigs.

Similar Recipes