Recipe Beef and vegetable casserole with rosemary dumplings : Hearty Dishes and Tasty

Recipe Beef and vegetable casserole with rosemary dumplings : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Beef and vegetable casserole with rosemary dumplings has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 6 serving, Capable cooks level.

Come in from the cold and warm up with this crowd-pleasing casserole.

Ingredients:

  • 2 tablespoons plain flour
  • 1kg gravy beef, trimmed, cut into 3cm cubes
  • 1 tablespoon olive oil
  • 4 brown pickling onions, halved
  • 1/2 cup red wine
  • 3 cups Massel beef stock
  • 400g can diced tomatoes
  • 1 bunch baby carrots, trimmed, peeled, halved
  • 200g small button mushrooms
  • 1 cup self-raising flour
  • 50g butter, softened
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/2 cup buttermilk

Method

  • Step 1
    Place flour on a plate. Toss beef in flour, shaking off excess. Transfer to a bowl. Heat half the oil in a heavy-based large saucepan over medium heat. Cook beef, in batches, for 3 minutes or until browned all over. Transfer to a bowl.
  • Step 2
    Heat remaining oil in pan. Add onion. Cook, stirring, for 4 to 5 minutes or until onions are browned. Return beef to pan. Stir in wine, stock and tomato. Cover, bring to the boil. Reduce heat to low. Simmer for 1 hour 45 minutes. Add carrot and mushroom. Simmer, uncovered, for 45 minutes or until vegetables and meat are tender. Season with salt and pepper.
  • Step 3
    Meanwhile, place flour in a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in centre. Add rosemary and buttermilk. Season with salt and pepper. Stir until just combined. Place heaped tablespoons of mixture, 2cm apart, on casserole. Cook, covered, for last 15 minutes or until dumplings are puffed and cooked through. Serve.

Beef and vegetable casserole with rosemary dumplings

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