Beefcasserolewithherbdumplings Recipes
BEEF CASSEROLE WITH HERB DUMPLINGS
This is clipped from an Australian Women's magazine. The aroma while in the oven was wonderful. My family enjoyed the subtle herby flavours and tender meat. Although the recipe calls for 12 garlic cloves, that flavour was not overpowering as they were cooked whole. The buttermilk dumplings were melt in the mouth. Overall however the flavours were somewhat subtle and I will add something more next time....
Provided by DJoy5847
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess.
- Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish.
- Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil.
- Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking.
- Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary.
- Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk.
- Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through.
- Serve garnished with extra fresh thyme.
BEEF CASSEROLE AND DUMPLINGS
Good for those cold winter nights. This is one of our favourite old time comfort food recipes adapted from a book "Classic Kiwi Recipes". It reminds me of the dishes my Grandmother and Mother made when I was young.
Provided by Jen T
Categories Meat
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180deg C.
- Cut steak into 2 1/2 cm cubes.
- Peel and slice onion, carrots and parsnip.
- Mix flour, salt and pepper and toss beef in this.
- Heat oil in frying pan, add beef and brown lightly.
- Add onion and any remaining flour, stir 2 minutes.
- Add carrots, parsnip, stock and vinegar.
- Stir until boiling, then transfer to a casserole dish.
- Cover and bake for 1-1 1/2 hours.
- Increase oven heat to 200degC to ensure casserole is boiling.
- Sift flour, baking powder and salt.
- Rub in butter, add parsley and mix in enough milk to make a soft dough.
- Divide into 8 pieces and form into balls.
- Drop into the bubbling casserole, cover and reduce heat to 180degC again.
- Cook for 20-25 minutes without lifting the lid.
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- Place the flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.
- Heat the oil in a non-stick frying pan and cook the beef in batches for 4-5 minutes until brown on all sides. Transfer to a 1.7L ovenproof casserole dish with a lid.
- Add the vegetables, stir in the stock, wine and the herbs, cover and cook in the oven for 1½-2 hours, or until the meat is tender.
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- Heat the oil in a large non-stick pan, season the beef and cook for 4-5 minutes in batches until brown. Transfer to a 1.7L ovenproof casserole dish with a lid.
- In the same pan add the shallots or onions, garlic, carrots and parsnips and cook for 3-4 minutes, stirring occasionally. Stir in the flour, cook for 1-2 minutes then spoon into the casserole dish.
- Add the stock, horseradish sauce and herbs. Bring to the boil. Cover and cook in the oven for 2-2½hours, stirring occasionally.
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