Beef casserole with chive dumplings

Serves: 4
·         Preparation time: 10 minutes
·         Cooking time: 2 hours 30 minutes

800g beef chuck steak, trimmed
and cut into 3cm cubes
1/4 cup plain flour
2 tbsp olive oil
2 onions, sliced
2 carrots, peeled and sliced thickly
1L beef stock
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 bay leaves
1/2 cup flat leaf parsley, chopped
Salt and cracked black pepper

Herb dumplings
140g cold butter, diced
250g self-raising flour, sifted
1/4 cup fresh chives, chopped
Italian Beef Casserole
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Preheat the oven to 180°C.
Place the beef and flour in a plastic bag and shake the bag so that the beef is coated with flour.
Heat olive oil in a large stovetop ovenproof dish with a lid over medium high heat. Cook beef in batches for 3-4 minutes or until well browned. Set aside.
Add onions and carrots to the dish and cook, stirring continually for 2-3 minutes. Return beef to the dish and add beef stock, tomato paste, Worcestershire sauce and bay leaves and bring to the boil. Cover, transfer to the oven and cook for two hours or until beef is tender.
For the dumplings, rub the butter into flour with your fingers until it feels like bread crumbs. Stir in the chives and season with salt and cracked black pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a dough consistency. Use floured hands to shape into golf sized balls.
Remove casserole from the oven, stir through parsley and check seasoning. Place the dumplings on top of the stew, cover and cook in the oven for 20 minutes until the dumplings have risen and are cooked through. Serve with steamed vegetables.
If you don't have a stovetop ovenproof dish, simply cook in a saucepan, then transfer into a ovenproof dish. Alternate cuts- beef blade steak, gravy beef, beef rump steak. 
*This recipe has been supplied in cooperation with