Beef and vegetable casserole

Beef and vegetable casserole


Everyone will love these herb dumplings dunked in the hearty beef stew.

The ingredient of Beef and vegetable casserole

  1. 1/4 cup plain flour
  2. 1kg beef chuck steak, diced
  3. 1/4 cup olive oil
  4. 3 pickling onions, quartered
  5. 2 garlic cloves, crushed
  6. 2 cups Massel beef stock
  7. 410g can crushed tomatoes
  8. 2 carrots, peeled, sliced
  9. 2 parsnips, peeled, halved, cut into 2cm pieces
  10. 1 swede, peeled, cut into 2cm pieces
  11. 3 celery stalks, sliced
  12. 1 1/2 cups self-raising flour, sifted
  13. 1/2 cup plain flour, sifted
  14. 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  15. 3/4 cup milk
  16. 60g butter, melted

The instruction how to make Beef and vegetable casserole

  1. Preheat oven to 160u00b0C/140u00b0C fan-forced. Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat. Heat 2 tablespoons oil in a heavy-based, ovenproof casserole dish over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a plate.
  2. Add remaining oil to dish. Add onions and garlic. Cook for 4 to 5 minutes or until tender. Return beef to dish with stock, tomato, carrot, parsnip, swede and celery. Bring to the boil. Cover with lid. Transfer to oven. Bake for 1 hour and 30 minutes or until meat is tender.
  3. Meanwhile, make dumplings: Combine flours and parsley in a jug. Make a well in the centre. Add milk and butter. Stir to form a soft dough. Roll mixture into 12 dumplings.
  4. Arrange dumplings over beef mixture. Bake, covered, for 20 to 25 minutes or until dumplings are cooked through. Serve.

Nutritions of Beef and vegetable casserole

calories: 672.785 calories
calories: 29.9 grams fat
calories: 11.8 grams saturated fat
calories: 48.7 grams carbohydrates
calories: 47 grams protein
calories: 141 milligrams cholesterol
calories: 962 milligrams sodium
calories: NutritionInformation

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