Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beef & vegetable casserole with parsley dumplings. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Beef & Vegetable Casserole with Parsley Dumplings is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Beef & Vegetable Casserole with Parsley Dumplings is something that I’ve loved my whole life.
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.
To get started with this recipe, we must prepare a few ingredients. You can have beef & vegetable casserole with parsley dumplings using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Beef & Vegetable Casserole with Parsley Dumplings:
- Make ready 900 grams Chuck steak, 2 to 3cm dice
- Get 1/3 cup Plain flour
- Prepare 1 tsp All purpose seasoning
- Take 1 tsp Garlic salt
- Prepare 2 Parsnips, 2cm diced
- Make ready 4 Pickling onions
- Get 3 medium carrots, 2cm dice
- Make ready 3 Celery sticks, thick sliced
- Get 2 large cloves garlic, minced
- Take 400 grams Can chopped tomatoes
- Make ready 2 cup Beef stock
- Make ready 1 tbsp Tomato paste
- Make ready 1 Sprig Rosemary
- Get 60 grams Melted butter
- Make ready 1 1/2 cup Self raising flour, sifted
- Get 1/2 cup Plain flour, sifted
- Make ready 3/4 cup Milk
- Make ready 1/4 cup Fresh continental (flat leaf) parsley, chopped
Steps to make Beef & Vegetable Casserole with Parsley Dumplings:
- Pre-heat oven to 160*C.
- Prepare veggies- carrots, parsnip, celery can go in one bowl and onion & garlic into another. Set aside.
- In another mixing bowl- add diced beef, sprinkle with all purpose & garlic salt, now sprinkle flour over and toss to coat beef in flour.
- Heat oil in large oven safe casserole pot. Fry beef in batches on high heat until well browned. Set aside.
- Add onions and garlic to pot and fry until softened.
- Return beef to pot, along with veggies, tomato, beef stock, tomato paste and Rosemary. Stir before covering with lid.
- Bring to the boil before placing in the oven. Bake for 2 hours.
- Meanwhile you can make your dumplings. Throw flours into a mixing bowl. Make a well in the centre and add butter, parsley and milk. Mix together and roll out 12 dumplings.
- When your 2 hours cooking time is up you can now place you dumplings on top of casserole. Return to the oven and cook covered for a further 25 to 30 minutes until dumplings are cooked through.
- I served mine with a creamy mash and a nice glass of red wine. Enjoy!
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