Beef Casserole with Pharmesan Dumplings

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1 tablespoon olive oil

1kg blade steak, cut into 2cm cubes

1 onion, chopped

2 carrots, chopped

6 rashers short cut bacon, chopped

500g button mushrooms, halved

4 cloves garlic, crushed

2 tablespoons plain flour

2 cups beef stock

1 cup red wine


  1. Heat oil in a Pyrex 26cm Flashpan over medium high heat. Brown the meat in batches, then transfer to a plate and set aside. Add the onion, carrot, bacon, mushrooms, and garlic and cook until just tender. Stir in flour.
  2. Add stock, red wine, thyme sprigs and bay leaves. Bring to the boil. Reduce heat to low, return meat to pan and simmer covered for 30 minutes. Remove from heat and transfer to a Corningware Classics 3L Square Casserole.
  3. Preheat oven to 220°C/200°C fan forced. Rub butter into flour until the mixture resembles breadcrumbs. Stir in parmesan and milk. Bring together lightly with hands. Roll into balls the size of a golf ball and place on the top of the beef mixture.
  4. Bake for 20 minutes until dumplings are golden and cooked through. Serve with steamed vegetables