Submitted by Sonia Read
Beef & Dumpling Casserole
- 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
- Put all Casserole ingredients in the slow cooker except cornflour and water.
- Cook on LOW for 6-8 hours.
- Then thicken with cornflour mixture.
- ** 1 Hour Before Serving increase slow cooker to HIGH, after 30 Mins add dumpling mixture. **
- DUMPLINGS ...
- Sift flour, baking powder & salt.
- Sprinkle in parsley, then pour in butter & milk.
- Mix enough to make dough. Drop small blobs into boiling casserole, leave room to expand.
- Cover & Cook for 30 Mins.
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4 thoughts on “Beef & Dumpling Casserole”
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
Cooking this up today so that I have limited cooking on Mother’s Day (we did go out for dinner last night :-)) Will report back.
How was it Leigh? 🙂
Hi Pauline, sorry for the delayed reply….have been smashed busy at work. It was fabulous. We have never made dumplings such as these before. My hubby was so excited to do something ‘different’. It turned out really great. I am out at a Prof Development day all day tomorrow (Saturday) so I am entrusting hubby with the recipe to make it again. My only comment was that the casserole tasted a bit salty. I had not added any salt to the dish at all. I could only look to the stock and the tinned tomatoes. However, on inspection it does not look like the tomatoes were the cause, and then the bought stock is also not especially high in salt. I did throw in a little bit of Worcestershire sauce , but even that is not a lot given the volume added. So ….not sure why it tasted like that. Don’t get me wrong it was great. The dumplings turned out really well and with a bit of sourdough on the side (with or without butter) was a great addition. I also browned the meat…. as I like that effect. I bought shin beef from Costco for the dish and it was great. I did trim off the ikky bits….but $25 made enough for 6-8 people. I like their cut because it is so chunky and not the pathetic chuck steak ‘steaks’ from other places. No disrespect intended, but buying it much more thick is better for slow cooking. Anyway, hope this is helpful. 🙂