Ingredients

The following ingredients have 4 Servings
  • 1/2 cup plain flour
  • salt and pepper
  • 1 kg gravy beef (cubed)
  • 1/3 cup vegetable oil
  • 2 onion (sliced)
  • 4 carrot (chopped,peeled)
  • 4 celery stick (sliced)
  • 2 clove garlic (crushed)
  • 2 tbs tomato paste
  • 400 g canned diced tomato
  • 1/2 cup red wine
  • 2 cup Massel Beef Style Liquid Stock
  • 3 sprig thyme
  • 3 bay leaves
  • 2 cup self-raising flour
  • 50 g butter (chopped into pieces)
  • 1/2 cup parmesan (grated)
  • 3/4 cup milk

Instruction

  • In a bowl, mix the flour, salt and pepper. Toss the beef in the flour to coat.
  • Heat the oil in a pan and seal the beef in small batches, then set aside.
  • Preheat the oven to 180°C.
  • Add the onion to the same pan with the carrots, celery, garlic and tomato paste. Cook for 5-6 minutes.
  • Pour the beef stock and tinned tomatoes into the pan and de-glaze, making sure you lift all the flavoured bits off the bottom of the pan.
  • Return the beef to the pan, stir in the thyme sprigs and bay leaves. Return the pan to the boil and pour the contents into a lidded casserole dish.
  • Place the casserole in the oven and cook for 45 minutes.
  • To make the dumplings, place the flour in a bowl and rub the butter into the flour lightly. Stir in the parmesan and mix in the milk to form a dough.
  • Roll the dough into 2cm balls and place on a plate covered with cling wrap until the casserole is removed from the oven.
  • Place the dumplings on top of the casserole and return to the oven uncovered. Bake for 20 minutes.