Beef casserole with tomato and chive dumplings

I love casseroles. Meltingly tender meat, soft and tasty vegetables, thick gravy. YUM. This is based on a Weight Watchers recipe^.

Beef casserole with tomato and chive dumplings

  • 800g gravy beef, cubed
  • 1 brown onion, diced
  • 1 carrot, diced
  • 1 stick celery, diced
  • 2 cloves garlic, crushed
  • 250g button mushrooms, halved or quartered depending on their size
  • a good handful of fresh herbs of your choice, finely chopped (I used flat leaf parsley but I think rosemary would work well)
  • 2 tbs tomato paste
  • 1 tbs plain flour
  • 1 cup beef stock
  • 1 1/2 cups self raising flour
  • 40g butter
  • 20g sun-dried tomatoes (not in oil), soaked in boiling water, drained and finely sliced
  • 1/2 cup skim milk
  • 1-2 tbs chives, finely chopped
  1. Preheat the oven to 170C
  2. Heat a non-stick pan* over high heat and spray with some oil
  3. Brown the beef in batches and set aside
  4. Add the vegetables to the pan and cook for about 5 minutes
  5. Add the tomato paste and the flour and cook for a minute, stirring constantly
  6. Add the stock and scrape the pan to get anything that has stuck**
  7. Transfer to the casserole dish
  8. Bake, tightly covered, for an hour and a half
  9. Rub the butter through the flour until it resembles breadcrumbs
  10. Mix through the sun-dried tomatoes and chives
  11. Mix in the milk with a round-bladed knife – like you would a scone mixture
  12. Spoon tablespoons of the batter onto the casserole and then cook for a further 20-30 minutes or until the dumplings are cooked through and the meat is falling apart.

Great with: some green salad leaves, steamed broccoli, lightly pan-fried zucchinis

^ Their recipe uses slightly less meat, more celery, no carrots or garlic, dried thyme in the casserole, parsley and reduced fat spread in the dumplings
* You could use a Le Creuset or other enamel casserole pot with lid that can go from stove to oven
** I realise I said a non -stick pan, but you know, work with me

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