Recipe Slow-cooked beef & sweet potato cobbler : Hearty Dishes and Tasty

Recipe Slow-cooked beef & sweet potato cobbler : 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 Slow-cooked beef & sweet potato cobbler has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 6 serving, Capable cooks level.

It’s the herby, cheesy dumplings that make this tasty one-pot dish such a hit. Dig in – there are plenty of dumplings to go round!

Ingredients:

  • 60ml (1/4 cup) olive oil
  • 1.8kg gravy beef, excess fat trimmed, cut into 3cm pieces
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 3 tomatoes, coarsely chopped
  • 500ml (2 cups) Massel beef stock
  • 4 dried bay leaves
  • 2 tablespoons tomato paste
  • 1 cinnamon stick
  • 600g sweet potato (kumara), peeled, cut into 3cm pieces
  • 300g (2 cups) self-raising flour
  • 60g chilled butter, chopped
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons chopped fresh continental parsley
  • 65g (3/4 cup) coarsely grated cheddar
  • 125ml (1/2 cup) milk
  • 1 egg, lightly whisked
  • Fresh continental parsley leaves, to serve

Method

  • Step 1
    Heat 2 tablespoons of the oil in a 5L (20-cup) capacity flameproof casserole dish over medium-high heat. Cook one-third of the beef, turning, for 4-5 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with remaining beef, reheating dish between batches.
  • Step 2
    Heat the remaining oil in the dish. Cook the onion, stirring, for 4-5 minutes or until soft. Add the garlic and cook, stirring, for 30 seconds or until aromatic.
  • Step 3
    Add the beef, tomato, stock, bay leaves, tomato paste and cinnamon stick. Cover and bring to the boil. Reduce the heat to low. Simmer for 1 hour. Add the sweet potato. Simmer, covered, for 30 minutes or until the sweet potato and beef are tender. Season with salt and pepper.
  • Step 4
    Meanwhile, place flour in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Stir in the chives, chopped parsley and 40g (1/2 cup) cheddar. Pour in milk and egg. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture starts to hold together. Turn the dough out onto a well-floured surface and use your hands to press until about 2cm thick. Use a 5cm round pastry cutter to cut 12 discs from the dough.
  • Step 5
    Preheat oven to 200°C. Arrange the dumplings around the edge of beef mixture. Sprinkle dumplings with remaining cheddar. Bake, uncovered, for 25-30 minutes or until the dumplings are golden. Set aside for 10 minutes or until the liquid has absorbed slightly. Top with parsley leaves.

Slow-cooked beef & sweet potato cobbler

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