BEEF CASSE­ROLE WITH CHEESY HERB DUMPLINGS

SERVES 6 PREP 15 MINS COOK 8 HRS 15 MINS

Homes+ (Australia) - - EASY FOOD -

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.

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