A great winter warmer
Warm up with this hearty casserole. Slow-cooked fare is the secret to fuss-free winter entertaining – it’s easy to prepare and gives you more time with your guests. Serve with your favourite Tallis Shiraz.
Ingredients
- 1kg gravy beef, cut into 2cm chunks
- 1 tbs olive oil
- 1 onion, chopped
- 6 bacon rashers, diced
- 500g button mushrooms, halved
- 4 whole garlic cloves, peeled
- 2 tbs plain flour
- 2 cups (500ml) beef stock
- 1 cup (250ml) Tallis Dookie Hills Shiraz
- 2 fresh thyme sprigs
- 3 bay leaves
- 50g butter
- 2 cups (300g) self-raising flour
- 1/2 cup (45g) parmesan
- 3/4 cup (185ml) milk
Preparation
- In a large non-stick frying pan, heat olive oil over a medium heat. Add batches of beef to pan, allow to brown, then transfer to a plate. Continue process until all the beef has been browned.
- Add a little extra oil to the pan if necessary, then add the onion, whole garlic cloves and bacon. Cook for a couple of minutes until browned. Add the button mushroom and cook until soft. Stir in the 2 tbs plain flour.
- To the onion mixture add beef stock, red wine, thyme sprigs and bay leaves. Bring to the boil.
- Return beef to the pan, reduce heat to low, and simmer covered for 1 1/2 hours.
- In a bowl rub butter and self-raising flour together until the mixture resembles fine breadcrumbs. Stir in parmesan, then milk. Bring mixture together, then divide and roll into 20 balls. Set aside.
- Preheat oven to 200°C. Transfer casserole from pan into a 2 litre (8 cup) ovenproof dish. Place dumplings over beef and bake for 20 minutes. Serves 4.
