Slow cooker beef with cheesy dumplings

Try this slow cooker beef with dumplings for a hearty, winter warmer. Topped with melted cheese and packed with flavour, this recipe is a guaranteed hit.

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.

Slow cooker beef with cheesy dumplings on top served in a baking dish
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Serves

8

Prep

20m

Cooking

4h 45m

Ingredients

  • 1 tbs olive oil
  • 800g Coles Australian No Added Hormones Gravy Beef, cut into 3cm pieces
  • 1 brown onion
  • 2 celery sticks, thickly sliced diagonally
  • 1 large carrot, peeled, thickly sliced
  • 200g brown mushrooms
  • 2 garlic cloves, crushed
  • 4 bacon rashers, coarsely chopped
  • 1/4 cup (35g) plain flour
  • 1 cup (250ml) dry red wine
  • 400g can diced tomatoes
  • 1 cup (250ml) beef stock
  • 2 dried bay leaves
  • 2 thyme sprigs
  • 2 rosemary sprigs

Cheesy dumplings

  • 1 1/4 cups (185g) self-raising flour
  • 1/2 cup (85g) cornmeal (polenta)
  • 2 tbs finely chopped chives
  • 2 tsp finely chopped rosemary
  • 1 tsp finely chopped thyme
  • 1 1/2 cups (180g) coarsely grated cheddar
  • 100g butter, melted
  • 1 cup (250g) buttermilk

Method

STEP 1 

Heat half the oil in a large frying pan over high heat. Cook the beef, in 4 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.

STEP 2 

Heat remaining oil in the pan over medium heat. Cook the onion, celery, carrot, mushroom, garlic and bacon, stirring occasionally, for 5 mins or until vegetables begin to brown. Sprinkle over the flour. Cook, stirring, for 2 mins or until well combined. Add to the beef in the slow cooker. Pour over the wine, tomato and stock. Add the bay leaves, thyme and rosemary. Cook for 4 hours on high (or 6 hours on low) or until meat is very tender.

STEP 3 

Preheat oven to 200°C. To make the cheesy dumplings, combine the flour, cornmeal, chives, rosemary, thyme and ½ cup (60g) of the cheddar in a bowl. Season. Make a well in the centre. Add the butter and buttermilk and stir until just combined. 

STEP 4 

Transfer beef mixture to a casserole pan. Spoon over the dumpling mixture. Bake, covered, for 10 mins or until dumplings are just cooked through. Sprinkle with the remaining cheddar. Bake, uncovered, for 5-7 mins or until cheddar melts and is golden brown.

Dietary Information

Egg-free
Sesame-free
Soy-free
Nut-free
Peanut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.