BEEF CASSEROLE WITH HERB DUMPLINGS
Rich, comforting and incredibly satisfying, this traditional beef casserole is in a class of its own. Serve with our herb dumplings for the ultimate crowd pleaser.
- 2 tbsp auzure Canola Oil
- 1 large onion, chopped
- 2 sticks celery, chopped
- 3 garlic cloves, chopped
- 1kg diced beef chuck
- 2 tbsp The Healthy Baker Plain Flour
- 2 tbsp tomato paste
- 1 cup red wine (or use stock)
- 400g can tomatoes
- 1 cup beef stock
- 2 carrots, peeled, chopped into chunks
- 300g green beans, cut into 3cm lengths
For the dumplings:
- 2 cups The Healthy Baker Self Raising Flour
- 60g cold butter, cut into cubes
- 2 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp chives, chopped
- ¾ cup milk
- Preheat oven to 170°C.
- Heat auzure Canola Oil in a large flame proof casserole over medium-high heat.
- Add onion, celery and garlic and cook over medium heat for 5 minutes, stirring, or until softened. Remove from pan.
- Brown beef in 2-3 batches, adding more auzure Canola Oil as necessary).
- Return all beef and onion mixture to pan and stir in flour, paste, red wine, tomatoes, beef stock and carrots.
- Cover and bake in oven for 2-3 hours or until meat is very tender. Check occasionally and add a little more stock if necessary.
- Season to taste with salt and freshly ground black pepper.
For the dumplings:
- Place self raising flour and butter in a large bowl.
- Using fingertips, rub the butter into the flour until mixture resembles breadcrumbs.
- Stir in the parsley and chives.
- Make a well in centre of flour mixture and stir in enough milk to make a soft, sticky dough. Add a little more milk if necessary.
- Add green beans to stew.
- Increase oven heat to 200°C.
- Using floured hands, roll dough into 16 dumplings about the size of a walnut. Arrange dumplings about 3cm apart, on top of casserole.
- Cook in oven, uncovered for 15-20 minutes or until dumplings are fluffy and cooked through. Serve.