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Categories:
olive oil beef stew meat onion garlic tomato tomatoes beef stock red wine thyme button mushrooms flour cold butter parsley Cheddar cheese buttermilk
Viewed: 46 - Published at: 9 years agoIngredients
- 1 tbsp olive oil
- 2 lbs beef stew meat, cut into 1 inch pieces
- 1 None large onion, peeled and chopped coarsely
- 2 cloves garlic, peeled and crushed
- 2 tbsp tomato paste
- 1 (14 oz can) whole peeled tomatoes
- 1 cup beef stock
- 1/2 cup dry red wine
- 4 sprigs fresh thyme
- 8 oz button mushrooms, halved
- 1 cup self-raising flour
- 3 tbsp cold butter, chopped finely
- 2 tbsp finely chopped fresh flat-leaf parsley
- 3/4 cup aged cheddar cheese, shredded
- 1/2 cup buttermilk
Method
- Heat the oil in a large frying pan over a medium-high heat. Cook the beef, in batches, until browned. Transfer to a 4.5-quart slow cooker.
- Add the onion and garlic to the same pan and cook, stirring, for 5 mins or until the onion softens. Add the tomato paste, tomatoes, stock, wine and thyme to the pan and bring to a boil. Transfer the mixture to the slow cooker and add the mushrooms.
- Cook, covered, on low, for 7 hours. Remove and discard the thyme sprigs. Season to taste.
- Meanwhile, place the flour in a medium bowl and rub in the butter. Add half of the parsley and half of the cheese and stir to combine. Stir in enough buttermilk to make a soft, sticky dough. Next, drop rounded tablespoons of the dumpling mixture, 1/2 inch apart, on top of the casserole, then scatter with the remaining cheese. Cook, covered, for 1 hour or until dumplings are cooked through. Scatter with remaining parsley to serve.
