Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, beef & vegetable casserole with parsley dumplings. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Beef & Vegetable Casserole with Parsley Dumplings is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Beef & Vegetable Casserole with Parsley Dumplings is something that I’ve loved my entire 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 begin with this particular recipe, we must first 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 it.
The ingredients needed to make Beef & Vegetable Casserole with Parsley Dumplings:
- Prepare 900 grams Chuck steak, 2 to 3cm dice
- Take 1/3 cup Plain flour
- Get 1 tsp All purpose seasoning
- Make ready 1 tsp Garlic salt
- Prepare 2 Parsnips, 2cm diced
- Make ready 4 Pickling onions
- Prepare 3 medium carrots, 2cm dice
- Prepare 3 Celery sticks, thick sliced
- Get 2 large cloves garlic, minced
- Prepare 400 grams Can chopped tomatoes
- Prepare 2 cup Beef stock
- Take 1 tbsp Tomato paste
- Make ready 1 Sprig Rosemary
- Prepare 60 grams Melted butter
- Prepare 1 1/2 cup Self raising flour, sifted
- Take 1/2 cup Plain flour, sifted
- Take 3/4 cup Milk
- Get 1/4 cup Fresh continental (flat leaf) parsley, chopped
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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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