Beef Casserole with Potato and Cheese Dumplings

Ingredients

For the beef casserole

• 1 kg chuck steak diced
• 1 brown onion chopped
• 3 cloves of garlic chopped
• 3 bay leaves
• Dried sage and thyme
• 3 carrots peeled and chunked
• Red wine
• 1 can of diced tomatoes
• 1 spoonful of brown sugar
• Olive oil
• Plain flour
• Salt and pepper

To make the dumplings

• 2 large Desiree potatoes boiled and peeled and mashed
• 2 tbs chopped parsley
• 3/4 cup cheddar
• 3/4 cup Parmesan
• 1 1/2 cups self-raising flour
• 3/4 cups milk
• 60 gms butter

Directions

For the beef casserole

1. Toss the beef in a mixture of flour, salt and pepper and some of the dried herbs and brown. In the same pot add the onions and garlic and bay leaves and fry. Add the tomatoes and sugar and cook for 5 minutes. Add a big cup of red wine and deglaze. Add carrots and beef, salt and pepper and dried herbs and bring to a simmer. Transfer to a preheated over and cook at 150C (300F) for 1.5 hours.

For the dumplings

1. Combine these ingredients. Roll into lemon sized balls and place over the casserole. Cook for 20 minutes or until dumplings are done. Place under the grill for an extra 10 minutes for a golden crunchy top.