BEEF CASSEROLE WITH CHEESY HERB DUMPLINGS
SERVES 6 PREP 15 MINS COOK 8 HRS 15 MINS
1kg gravy beef
1 tbsp olive oil
1 large onion, coarsely chopped
2 garlic cloves, crushed 2 tbsp tomato paste
400g canned whole peeled tomatoes
1 cup beef stock
½ cup dry red wine
4 sprigs fresh thyme 250g button mushrooms, halved 1 cup self-raising flour 50g butter, cold, finely chopped 2 tbsp finely chopped fresh flat-leaf parsley 2/3 cup coarsely grated vintage cheddar ½ cup buttermilk, approximately
ONE Cut beef into 3cm pieces. Heat oil in a large frying pan on medium-high heat. Cook beef, in batches, until browned. Transfer to a 4.5-litre
(18-cup) slow cooker.
TWO Add onion and garlic to same pan and cook, stirring, for 5 mins or until onion softens. Add tomato paste, tomato, stock, wine and thyme to pan. Bring to the boil. Transfer mixture to slow cooker and add mushrooms.
THREE Cook, covered, on low, for about 7 hours. Remove and discard thyme sprigs. Season to taste.
FOUR Meanwhile, place the flour in a medium bowl and rub in butter. Add half the parsley and half the cheddar and stir to combine. Stir in enough buttermilk to make a soft, sticky dough. Drop rounded tbsp of the dumpling mixture, 2cm apart, on top of casserole in cooker. Scatter with remaining cheddar. Cook, covered, for 1 hour or until dumplings are cooked through. Scatter with remaining parsley to serve.
Dinner winner Enjoy this satisfying meal on cold nights with steamed green beans or spinach.