Beef casserole with cheesy herb dumplings
1kg gravy beef, cut into small pieces
1 tbsp olive oil
200g onions, coarsely chopped
2 cloves garlic, crushed
2 tbsp tomato paste
400g canned whole peeled tomatoes
375ml beef stock
4 sprigs fresh thyme
250g button mushrooms, halved
150g self-raising flour
50g cold butter, finely chopped
2 tbsp finely chopped fresh flat-leaf parsley
⅓ cup coarsely grated vintage cheddar
125ml buttermilk, approximately
Preheat Heat oil in a role frying pan over medium-high heat.
Cook beef, in batches, until browned.
Transfer to a heavy-bottomed saucepan.
Add onion and garlic to same frying pan; cook, stirring, for 5 mins or until onion softens.
Add paste, tomatoes, stock and thyme to pan; bring to the boil.
Transfer mixture to the saucepan; add mushrooms.
Cook, covered, on low, about 2 hours.
Remove and discard thyme sprigs.
Season to taste.
Meanwhile, place flour in a medium bowl; rub in butter.
Add half the parsley and half the cheddar; stir to combine.
Stir in enough buttermilk to make a soft, sticky dough.
Drop rounded tablespoons of the dumpling mixture, 2cm apart, on top of casserole in cooker; scatter with remaining cheddar.
Cook, covered, for 1 hour or until dumplings are cooked through.
Scatter with remaining parsley to serve with steamed green beans or spinach.