Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, beef & vegetable casserole with parsley dumplings. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Beef & Vegetable Casserole with Parsley Dumplings is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Beef & Vegetable Casserole with Parsley Dumplings is something that I’ve loved my entire life. They’re fine and they look fantastic.
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To begin with this recipe, we must prepare a few ingredients. You can have beef & vegetable casserole with parsley dumplings using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Beef & Vegetable Casserole with Parsley Dumplings:
- Prepare Chuck steak, 2 to 3cm dice
- Get Plain flour
- Get All purpose seasoning
- Prepare Garlic salt
- Take Parsnips, 2cm diced
- Prepare Pickling onions
- Take carrots, 2cm dice
- Take Celery sticks, thick sliced
- Make ready cloves garlic, minced
- Take Can chopped tomatoes
- Make ready Beef stock
- Make ready Tomato paste
- Take Sprig Rosemary
- Get Melted butter
- Get Self raising flour, sifted
- Prepare Plain flour, sifted
- Take Milk
- Prepare Fresh continental (flat leaf) parsley, chopped
The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright red in color and well-marbled. The fat is smooth, creamy white, and well distributed. Beef definition is - the flesh of an adult domestic bovine (such as a steer or cow) used as food.
Steps to make Beef & Vegetable Casserole with Parsley Dumplings:
- Pre-heat oven to 160*C.
- Prepare veggies- carrots, parsnip, celery can go in one bowl and onion & garlic into another. Set aside.
- In another mixing bowl- add diced beef, sprinkle with all purpose & garlic salt, now sprinkle flour over and toss to coat beef in flour.
- Heat oil in large oven safe casserole pot. Fry beef in batches on high heat until well browned. Set aside.
- Add onions and garlic to pot and fry until softened.
- Return beef to pot, along with veggies, tomato, beef stock, tomato paste and Rosemary. Stir before covering with lid.
- Bring to the boil before placing in the oven. Bake for 2 hours.
- Meanwhile you can make your dumplings. Throw flours into a mixing bowl. Make a well in the centre and add butter, parsley and milk. Mix together and roll out 12 dumplings.
- When your 2 hours cooking time is up you can now place you dumplings on top of casserole. Return to the oven and cook covered for a further 25 to 30 minutes until dumplings are cooked through.
- I served mine with a creamy mash and a nice glass of red wine. Enjoy!
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