Beef Casserole With Thyme Dumplings

Try out a new family favourite with this hearty beef casserole and thyme dumpling dish.

The ingredient of Beef Casserole With Thyme Dumplings

• 1 tablespoon olive oil
• 800g beef oyster blade steak cut into 4cm chunks
• 4 brown onion shallots halved
• 3 garlic cloves roughly chopped
• 2 carrots peeled thickly sliced
• 2 swedes peeled chopped
• 100g small cup mushrooms
• 3 thyme sprigs
• 2 bay leaves
• 1 cup 250ml red wine
• 2 tablespoons tomato paste
• 1 tablespoon gravy powder
• 1 1 2 cups 375ml beef stock
• steamed broccolini to serve
• thyme sprigs extra to serve
• 1 1 2 cups 225g self raising flour
• 1 tablespoon thyme leaves
• 100g butter grated
• 100ml milk

The Instruction of beef casserole with thyme dumplings

• preheat oven to 180c heat the oil in a large ovenproof saucepan over medium high heat add beef in 2 batches and cook stirring for 5 mins or until browned transfer to a plate
• add the brown onion shallot garlic carrot swede mushroom thyme and bay leaves to the pan and cook stirring for 5 mins add wine and cook for 2 mins or until reduced slightly add tomato paste and gravy powder and stir to combine add stock and 1 cup 250ml water and bring to a simmer return beef to the pan cover and bake for 1 hour 30 mins stirring occasionally until beef is just tender
• to make the thyme dumplings combine flour thyme leaves and a pinch of salt in a medium bowl add butter and using clean fingers rub butter into flour until mixture resembles coarse breadcrumbs gradually add milk and stir until a dough forms divide mixture into 12 equal portions and roll each into a ball top beef mixture with the dumplings bake uncovered for a further 20 mins or until dumplings are light golden divide the beef and dumplings among serving plates and serve with steamed broccolini and thyme sprigs

Nutritions of Beef Casserole With Thyme Dumplings

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