Beef Casserole with Dumplings
- 2 Tbsp oil
- 50g shoulder bacon, sliced thinly
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and sliced
- 500g chuck steak, trimmed and cut into chunks
- 2 Tbsp plain flour, seasoned with salt and pepper
- 400g diced tomatoes
- 1 bay leaf
- 1 Tbsp dried thyme
- 500ml beef stock
- 2 potatoes, peeled and diced
- 350g pumpkin, peeled and diced
- Ground black pepper
- 1 Tbsp parsley, chopped
- 200g frozen peas, steamed to serve
- For the dumplings
- 250g self-raising flour
- 1 tsp salt
- 125g butter, cut into pieces
- 1 Tbsp dried rosemary
How to Chop an Onion
Heat 1 Tbsp of oil in a large frying pan and brown bacon until the fat renders. Transfer to a casserole dish.
In the same fat, fry onions and garlic until lightly browned. Transfer to the casserole dish. Toss beef in the seasoned flour, shake off any excess. Brown in batches, transferring to the casserole dish when coloured.
Pre-heat oven to 160ºC.
Pour tomatoes and herbs into the pan to deglaze it, then tip into the casserole dish along with 200mls water and stock to cover. Season, bring to a boil then reduce to a very gentle simmer. Add potatoes and pumpkin, combine and pour over the casserole ingredients and put on the lid. Place in the oven for 90 minutes.
To make the dumplings:
Place self-raising flour into a food processor, grate in butter and blitz until it resembles breadcrumbs but still with some butter through it. Stir in rosemary. Add 2-3 Tbsp water to help bind the dough. Roll small golf ball size dumplings. After 90 minutes remove the casserole and place the dumplings on top, so they are half submerged and cook for a further 40 minutes or until just turning golden.
Garnish the casserole with parsley and serve with steamed peas.
By Brett McGregor