Beef & Dumpling Casserole


August 27, 2014

Beef & Dumpling Casserole 5 0 5 1
  • Prep: 15 mins
  • Cook: 7 hrs
  • 15 mins

    7 hrs

    7 hrs 15 mins

  • Yields: 4



650g Chuck Steak

1/2 Cup Beef Stock

1 Tablespoon Brown Sugar

2 Bay Leaves

1 X 400g Tin Mediterranean Tomatoes

1 Tablespoon Tomato Paste

1 Teaspoon Cornflour in 1 Tablespoon Water


2 Cups Flour

1/2 Teaspoon Salt

25g Melted Butter

3 Teaspoons Baking Powder

2-3 Tablespoon Parsley (I left this out)

1 Cup Milk


1Put all Casserole ingredients in the slow cooker except cornflour and water.

2Cook on LOW for 6-8 hours.

3Then thicken with cornflour mixture.


5** 1 Hour Before Serving increase slow cooker to HIGH, after 30 Mins add dumpling mixture. **



8Sift flour, baking powder & salt.

9Sprinkle in parsley, then pour in butter & milk.

10Mix enough to make dough. Drop small blobs into boiling casserole, leave room to expand.

11Cover & Cook for 30 Mins.

Submitted by Sonia Read


1 Review

Rita Cotton Sharples

August 21, 2016

Fabulous..made this today only deviations from recipe were I browned the meat as that is what I always do and I added salt & pepper..Meat was lovely and tender and so tasty..Dumplings best I’ve ever made,so light I put a bit of thyme in as I had no parsley.All round a fab meal .thankyou Sonia

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