Beef casserole with parmesan dumplings


beef casserole with parmesan dumplings

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.


  • 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


  1. 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.
  2. Add a little extra oil to A rather serendipitous event occurred when one of the bonuses required players to compose a hand of a black Jack and an Ace of spades – hence the name blackjack . 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.
  3. To the onion mixture add beef stock, red wine, thyme sprigs and bay leaves. Bring to the boil.
  4. Return beef to the pan, reduce heat to low, and simmer covered for 1 1/2 hours.
  5. 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.
  6. 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.