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Slow-cooker beef with cheesy dumplings
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Prep Time:
20 minutes
Cook Time:
285 minutes
Total Time:
305 minutes
Cozy up with tender slow cooker beef topped with delicious cheesy dumplings - a winter family must-have!
Ingredients:
  • 800g No Added Hormones Gravy Beef, cut into 3cm pieces
  • 1 brown onion, cut into wedges
  • 2 celery sticks, thickly sliced diagonally
  • 1 large carrot, peeled, thickly sliced
  • 200g brown mushrooms, halved
  • 4 bacon rashers, coarsely chopped
  • 35g plain flour
  • 250ml red wine
  • 400g can diced tomatoes
  • 250ml beef stock
  • 2 dried bay leaves
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 185g self-raising flour
  • 85g cornmeal
  • 40.00 ml finely chopped chives
  • 2 tsp finely chopped rosemary
  • 1 tsp finely chopped thyme
  • 180g cheddar cheese
  • 100g butter, melted
  • 250g buttermilk
Instructions:
  • In a large frying pan over high heat, heat half of the oil. Brown the beef in 4 batches, turning occasionally, for about 5 minutes until fully browned. Transfer the beef to a slow cooker.
  • In a pan over medium heat, heat the remaining oil. Sauté the onion, celery, carrot, mushroom, garlic, and bacon, stirring occasionally until vegetables begin to brown, about 5 minutes. Sprinkle flour over the mixture and cook, stirring, for 2 minutes until well combined. Transfer to the slow cooker with the beef. Pour in the wine, tomato, and stock. Add bay leaves, thyme, and rosemary. Cook on high for 4 hours (or 6 hours on low) until meat is very tender.
  • Preheat your oven to 200°C. For the cheesy dumplings, mix flour, cornmeal, chives, rosemary, thyme, and ½ cup (60g) cheddar in a bowl. Season with salt and pepper. Create a well in the center, then add butter and buttermilk, stirring until just mixed.
  • Place the beef mixture in a casserole pan, then top it with the dumpling mixture. Bake covered for 10 minutes until the dumplings are cooked through. Sprinkle the remaining cheddar on top and bake uncovered for 5-7 minutes until the cheese is melted and golden brown.

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