How to make slow cooker beef with cheesy dumplings.
Heat half the oil in a large frying pan over high heat.
Cook the beef in four batches, turning occasionally, for 5 minutes or until it's brown all over. Then transfer to a slow-cooker.
Heat the remaining oil in the same pan over medium heat. Cook the onion, celery, carrot, mushrooms, garlic and bacon. Stir occasionally until the vegetables begin to brown. Sprinkle over the flour. This will help thicken the mixture. Stirring occasionally for 2 minutes until well combined. Add to the beef in the slow-cooker.
Next, pour over the wine, tomato, and stock. Then add the bay leaves, thyme and rosemary. Cook for 4 hours on high.
Preheat the oven to 200 degrees Celsius.
To make the cheesy dumplings, combine the flour, cornmeal, chives, rosemary, thyme and half the cheddar in a bowl. Make a well in the centre. And then season. Add the butter and the buttermilk .Then stir until just combined. Transfer the slow-cooked beef mixture to a casserole pan. Then spoon over the dumpling mixture. Bake, covered, for 10 minutes or until the dumplings are just cooked through.
Sprinkle with the remaining cheddar. Then bake, uncovered for 5 to 7 minutes or until the cheddar melts and is golden brown.
Delicious food for the soul.