Serves 6, Prep and Cook:
2 hours, 40 mins
¼ cup olive oil
1.8kg beef chuck steak, trimmed, cut into 5cm pieces
3 bacon rashers, rind removed, chopped
1 large onion, chopped
2 carrots, cut into 1cm pieces
4 cloves garlic, crushed
2 tblsps chopped fresh oregano
¼ cup tomato paste
400g jar basil-flavoured tomato pasta sauce
PARMESAN DUMPLINGS
50g cold butter, chopped
2 cups self-raising flour
½ cup grated parmesan
½ cup chopped fresh parsley
¾ cup milk
1 Heat 2 tblsps of oil in a flameproof casserole dish
(14-cup capacity) over a high heat. Add beef in
three batches. Cook, turning occasionally for about
5 minutes, or until browned all over. Remove.
2 Heat remaining oil in same dish over a medium to
high heat. Add bacon, onion, carrots, garlic and
oregano. Cook, stirring occasionally, for about
5 minutes, or until onion is soft. Add paste. Stir for
1 minute. Return beef with pasta sauce and 2 cups
water. Season with salt and pepper. Cover with lid.
3 Cook in a slow oven (150C) for 1 hour and
45 minutes.
4 Meanwhile, make dumplings. Using your
fingertips, rub butter into flour in a large bowl to
form fine crumbs. Stir in cheese and parsley. Add
milk. Mix well. Bring dough together with your
hands. Divide into 12 equal portions. Shape
into balls.
5 Remove casserole from oven. Remove lid. Arrange
dumplings over top. Increase oven to hot (200C).
6 Cook, uncovered, for a further 15 minutes, or until
dumplings are golden brown. Serve.
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FOOD
NEW IDEA
FR ES H
NEW
RECIPES
Minestrone Beef
Casserole with
Parmesan Dumplings
ONE POT
WINTER
CASSEROLES
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