Keeping you Warm this Weekend

Beef Casserole with Cheese and potato dumplings

If you are heading up to Bushmans Nek or Midlands Saddle and Trout this weekend be sure to pull out those winter woollies that have been pushed to the back of your wardrobe. Mother Nature is defiantly not holding back this weekend. Winter is here but we have your back.

Try out this yummy recipe of “Beef casserole with cheese and potato dumplings” to keep you warm on those cold nights.

Ingredients

80ml (1/3 cup) olive oil

1kg gravy or casserole beef, cut into 2cm cubes

10 pearl onions, peeled, halved

4 bacon rashers, rind and excess fat trimmed, coarsely chopped

2 garlic cloves, crushed

300g small button mushrooms

1 x 425g can diced tomatoes

375ml (1 1/2 cups) beef stock

55g (1/4 cup) tomato paste

80ml (1/3 cup) red wine vinegar

Salt & freshly ground black pepper

Potato dumplings

2 large (about 400g) desiree potatoes, peeled

185ml (3/4 cup) milk

60g butter

225g (1 1/2 cups) self-raising flour

65g (3/4 cup) coarsely grated cheddar

40g (1/2 cup) finely grated parmesan

2 tbs chopped fresh continental parsley

Pinch of salt

 

Method

 Step 1

Preheat oven to 180°C. Heat half the oil in a 2L (8-cup) capacity heatproof, ovenproof ceramic casserole dish over medium-high heat. Add half the beef and cook, stirring, for 2 minutes or until brown. Transfer to a bowl. Repeat with the remaining beef.

Step 2

Heat remaining oil over medium heat. Add onion, bacon and garlic, and cook, stirring, for 5 minutes or until bacon is crisp. Add beef, mushrooms, tomato, stock, tomato paste and vinegar. Season with salt and pepper and bring to the boil. Cover and bake in oven for 1 1/2 hours.

Step 3

Meanwhile, to make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.

Step 4

Remove casserole from oven. Use a 60ml (1/4-cup) capacity measuring cup to shape potato mixture into 6 dumplings. Arrange over casserole. Cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving.