Beef Casserole with Herb Dumplings

Method

Heat the oil in a large saucepan.

Dust the meat with the flour and fry until it is browned.

Transfer the meat to a plate.

Reduce the temperature and add the butter, onion and garlic and fry for 2 minutes.

Add the carrots and mushrooms and cook over a low heat for 4–5 minutes, or until the mushrooms have softened.

Return the reserved meat to the pan, increase the temperature and stir in the wine.

Let it cook for 2 minutes, then add the tomatoes, beef stock, thyme and bay leaf.

Season the casserole with salt and pepper, cover and cook over a low heat for 1½ hours, or until the meat is tender.

Dumplings
Place the flour into a mixing bowl. Rub the butter into the flour, until the mixture resembles coarse breadcrumbs.

Add the cheese, herbs and salt and combine.

Make a well in the center and pour in the milk.

Use a knife to cut into the mixture until it comes together.

Divide into 8 portions and shape into a ball.

Place the dumplings over the meat in the casserole dish in a single layer.

Cover and cook for 20–25 minutes or until a skewer inserted comes out clean.