Beef Casserole with Parmesan Dumplings

Ingredients (serves 4)

• 1kg gravy beef, cut into 2cm chunks
• 1 tbs olive oil
• 1 onion, chopped
• 6 bacon rashes, chopped
• 500g button mushrooms, halved
• 4 whole garlic cloves, peeled
• 2 tbs plain flour
• 2 cups (500ml) beef stock
• 1 cup (250ml) red wine
• 2 fresh thyme sprigs
• 3 bay leaves
• 50g butter
• 2 cups (300g) self-raising flour
• 1/2 cup (45g) parmesan
• 3/4 cup (185ml) milk

Method

1. Brown 1kg gravy beef, cut into 2cm chunks, in 1 tbs olive oil over medium heat. Transfer to plate. Add 1 onion, chopped, 6 bacon rashes, chopped, 500g button mushrooms, halved, and 4 whole garlic cloves, peeled and cook until soft. Stir in 2 tbs plain flour.
2. Add 2 cups (500ml) beef stock, 1 cup (250ml) red wine, 2 fresh thyme sprigs and 3 bay leaves. Bring to the boil. Reduce heat to low, add beef and simmer covered for 1 1/2 hours. Spoon into a 2 litre (8 cup) ovenproof dish.
3. Preheat oven to 200°C. Rub 50g butter into 2 cups (300g) self-raising flour. Stir in 1/2 cup (45g) parmesan and 3/4 cup (185ml) milk. Bring together. Roll into 20 balls. Place on beef. Bake for 20 minutes.