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Beef casserole with thyme dumplings

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For melt-in-the-mouth goodness, you can't go past this Beef Casserole with Thyme Dumplings recipe.

  • Serves4
  • Cook time2 hour 20 minutes
  • Prep time30 minutes

Ingredients

  • 1 tbs olive oil
  • 800g beef oyster blade steak, cut into 4cm chunks
  • 4 brown onion shallots, halved
  • 3 garlic cloves, roughly chopped
  • 2 carrots, peeled, thickly sliced
  • 2 swedes, peeled, chopped
  • 100g small cup mushrooms
  • 3 thyme sprigs
  • 2 bay leaves
  • 1 cup (250ml) red wine
  • 2 tbs tomato paste
  • 1 tbs gravy powder
  • 1½ cups (375ml) beef stock
  • Steamed broccolini, to serve
  • Thyme sprigs, extra, to serve

Thyme dumplings

  • 1½ cups (225g) self-raising flour
  • 1 tbs thyme leaves
  • 100g butter, grated
  • 100ml milk

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Method

  1. Step 1

    Preheat oven to 180°C. Heat the oil in a large ovenproof saucepan over medium-high heat. Add beef, in 2 batches, and cook, stirring, for 5 mins or until browned. Transfer to a plate.
  2. Step 2

    Add the brown onion shallot, garlic, carrot, swede, mushroom, thyme and bay leaves to the pan and cook, stirring, for 5 mins. Add wine and cook for 2 mins or until reduced slightly. Add tomato paste and gravy powder and stir to combine. Add stock and 1 cup (250ml) water and bring to a simmer. Return beef to the pan. Cover and bake for 1 hour 30 mins, stirring occasionally, until beef is just tender.
  3. Step 3

    To make the thyme dumplings, combine flour, thyme leaves and a pinch of salt in a medium bowl. Add butter and using clean fingers, rub butter into flour until mixture resembles coarse breadcrumbs. Gradually add milk and stir until a dough forms. Divide mixture into 12 equal portions and roll each into a ball. Top beef mixture with the dumplings. Bake, uncovered, for a further 20 mins or until dumplings are light golden. Divide the beef and dumplings among serving plates and serve with steamed broccolini and thyme sprigs.

    Beef casserole with thyme dumplings

    Beef casserole with thyme dumplings
    • Serves4
    • Cook time2 hour 20 minutes
    • Prep time30 minutes
    Ingredients
    • 1 tbs olive oil
    • 800g beef oyster blade steak, cut into 4cm chunks
    • 4 brown onion shallots, halved
    • 3 garlic cloves, roughly chopped
    • 2 carrots, peeled, thickly sliced
    • 2 swedes, peeled, chopped
    • 100g small cup mushrooms
    • 3 thyme sprigs
    • 2 bay leaves
    • 1 cup (250ml) red wine
    • 2 tbs tomato paste
    • 1 tbs gravy powder
    • 1½ cups (375ml) beef stock
    • Steamed broccolini, to serve
    • Thyme sprigs, extra, to serve

    Thyme dumplings

    • 1½ cups (225g) self-raising flour
    • 1 tbs thyme leaves
    • 100g butter, grated
    • 100ml milk
      Description

      For melt-in-the-mouth goodness, you can't go past this Beef Casserole with Thyme Dumplings recipe.

      Method
      1. Step 1

        Preheat oven to 180°C. Heat the oil in a large ovenproof saucepan over medium-high heat. Add beef, in 2 batches, and cook, stirring, for 5 mins or until browned. Transfer to a plate.
      2. Step 2

        Add the brown onion shallot, garlic, carrot, swede, mushroom, thyme and bay leaves to the pan and cook, stirring, for 5 mins. Add wine and cook for 2 mins or until reduced slightly. Add tomato paste and gravy powder and stir to combine. Add stock and 1 cup (250ml) water and bring to a simmer. Return beef to the pan. Cover and bake for 1 hour 30 mins, stirring occasionally, until beef is just tender.
      3. Step 3

        To make the thyme dumplings, combine flour, thyme leaves and a pinch of salt in a medium bowl. Add butter and using clean fingers, rub butter into flour until mixture resembles coarse breadcrumbs. Gradually add milk and stir until a dough forms. Divide mixture into 12 equal portions and roll each into a ball. Top beef mixture with the dumplings. Bake, uncovered, for a further 20 mins or until dumplings are light golden. Divide the beef and dumplings among serving plates and serve with steamed broccolini and thyme sprigs.