Hearty Beef Casserole with Dumplings
Nothing says comfort food in the cooler months more than a hearty casserole full of winter vegetables, served with dumplings. Dumplings are such a great way to stretch a meal with little expense. This recipe has been shared by our very own Peta, from her TRTLMT book Mixing It Slow.
Recipe Tester Feedback: "These gorgeous, fluffy looking dumplings taste so yum with the casserole sauce." -Heidi
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 30 minutes
Cooking Time 7 hours
Serves 6-8, can be doubled
Can be frozen
- onion - 1, peeled and quartered
- garlic cloves - 2, peeled
- bacon - 6 slices, diced
- casserole beef - 1kg, or gravy steak, diced
- beef stock - 300g, good quality, liquid
- tomatoes - 400g, diced
- Worcestershire sauce - 2 Tbsp
- fresh thyme - 1 Tbsp, leaves
- bay leaves - 2
- carrots - 2, cubed
- potatoes - 3, large, peeled and cubed
- celery - 2, stalks, sliced
- butter - 60g
- self raising flour - 300g, plus extra for dusting
- milk - 120g
- fresh chives - 1/2, chopped, bunch
- salt - pinch
- pepper - pinch
- Place onion (1), garlic cloves (2) and bacon (6 slices) into the bowl. Chop Speed 7 / 5 seconds. Scrape down sides.
- Add the bacon mixture, steak (1kg), liquid stock (300g), tomatoes (400g), Worcestershire sauce (2 Tbsp), thyme leaves (1 Tbsp), bay leaves (2), carrots (2), potatoes (3), celery (2 stalks), salt and pepper to the slow cooker.
- Cook on low for 6 hours.
- Place butter (60g) and self raising flour (300g) into the mixer bowl. Mix Speed 8 / 10 seconds.
- Add the milk (120g), chives (1/2 bunch), salt (pinch) and pepper (pinch) to the bowl. Mix on Speed 8 until it comes together into a dough. If it is too dry, simply add a little extra liquid.
- Pour dough out onto a floured bench and work into a smooth dough. Roll 20 small dumplings from the dough.
- Carefully remove the bay leaves from the slow cooker.
- Carefully place the dumplings on top of the casserole and cook for a further 1-1.5 hours on high, until dumplings are cooked through.