Autumn Beef Casserole With Herb Dumplings

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Homemade herb dumplings make this beef casserole extra special.

The ingredient of Autumn Beef Casserole With Herb Dumplings

• 2 tablespoons olive oil
• 800g coles australian beef chuck steak cut into 2cm pieces
• 1 carrot peeled coarsely chopped
• 1 swede peeled coarsely chopped
• 1 brown onion coarsely chopped
• 2 garlic cloves crushed
• 6 carisma potatoes coarsely chopped
• 800g can coles diced tomatoes
• 1 cup 250ml beef stock
• 1 tablespoon grated parmesan
• 60g cold butter chopped
• 2 cups 300g self raising flour
• 2 tablespoons flat leaf parsley chopped
• 2 tablespoons basil chopped
• 3 4 cup 180ml milk

The Instruction of autumn beef casserole with herb dumplings

• heat half the oil in a large saucepan over medium high heat add the beef and cook in batches for 5 mins or until browned all over transfer to a plate
• heat the remaining oil in the same pan over high heat add the carrot swede and onion and cook stirring occasionally for 5 mins or until softened add the garlic and potato and cook for 1 min add the tomato and stock season stir to combine bring to the boil return the beef to the pan reduce heat to low cover and simmer for 1u00bc hours uncover and simmer for a further 15 mins
• meanwhile to make the herb dumplings preheat oven to 200u00b0c place the flour in a bowl use your fingers to rub the butter into flour stir in the parsley and basil season make a well in the centre add enough milk to the centre to form a soft sticky dough stir well to combine roll the mixture into 12 even sized balls
• arrange the herb dumplings over the top of the beef mixture sprinkle with parmesan bake uncovered for 20 mins or until dumplings double in size and are cooked through serve

Nutritions of Autumn Beef Casserole With Herb Dumplings

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