Beef & Vegetable Casserole with Parsley Dumplings
Beef & Vegetable Casserole with Parsley Dumplings

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, beef & vegetable casserole with parsley dumplings. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Beef & Vegetable Casserole with Parsley Dumplings is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Beef & Vegetable Casserole with Parsley Dumplings is something which I have loved my whole life. They’re fine and they look fantastic.

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To get started with this particular 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 can achieve it.

The ingredients needed to make Beef & Vegetable Casserole with Parsley Dumplings:
  1. Get 900 grams Chuck steak, 2 to 3cm dice
  2. Make ready 1/3 cup Plain flour
  3. Take 1 tsp All purpose seasoning
  4. Prepare 1 tsp Garlic salt
  5. Get 2 Parsnips, 2cm diced
  6. Get 4 Pickling onions
  7. Prepare 3 medium carrots, 2cm dice
  8. Take 3 Celery sticks, thick sliced
  9. Make ready 2 large cloves garlic, minced
  10. Make ready 400 grams Can chopped tomatoes
  11. Take 2 cup Beef stock
  12. Make ready 1 tbsp Tomato paste
  13. Take 1 Sprig Rosemary
  14. Make ready 60 grams Melted butter
  15. Make ready 1 1/2 cup Self raising flour, sifted
  16. Prepare 1/2 cup Plain flour, sifted
  17. Take 3/4 cup Milk
  18. Get 1/4 cup Fresh continental (flat leaf) parsley, chopped

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Steps to make Beef & Vegetable Casserole with Parsley Dumplings:
  1. Pre-heat oven to 160*C.
  2. Prepare veggies- carrots, parsnip, celery can go in one bowl and onion & garlic into another. Set aside.
  3. In another mixing bowl- add diced beef, sprinkle with all purpose & garlic salt, now sprinkle flour over and toss to coat beef in flour.
  4. Heat oil in large oven safe casserole pot. Fry beef in batches on high heat until well browned. Set aside.
  5. Add onions and garlic to pot and fry until softened.
  6. Return beef to pot, along with veggies, tomato, beef stock, tomato paste and Rosemary. Stir before covering with lid.
  7. Bring to the boil before placing in the oven. Bake for 2 hours.
  8. 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.
  9. 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.
  10. I served mine with a creamy mash and a nice glass of red wine. Enjoy!

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