Come in from the cold and warm up with this crowd-pleasing casserole.
Ingredients
- 2 tablespoons plain flour
- 1kg gravy beef, trimmed, cut into 3cm cubes
- 1 tablespoon olive oil
- 4 brown pickling onions, halved
- 1/2 cup red wine
- 3 cups Massel beef stock
- 400g can diced tomatoes
- 1 bunch baby carrots, trimmed, peeled, halved
- 200g small button mushrooms
- 1 cup self-raising flour
- 50g butter, softened
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 cup buttermilk
Method
- Step 1Place flour on a plate. Toss beef in flour, shaking off excess. Transfer to a bowl. Heat half the oil in a heavy-based large saucepan over medium heat. Cook beef, in batches, for 3 minutes or until browned all over. Transfer to a bowl.
- Step 2Heat remaining oil in pan. Add onion. Cook, stirring, for 4 to 5 minutes or until onions are browned. Return beef to pan. Stir in wine, stock and tomato. Cover, bring to the boil. Reduce heat to low. Simmer for 1 hour 45 minutes. Add carrot and mushroom. Simmer, uncovered, for 45 minutes or until vegetables and meat are tender. Season with salt and pepper.
- Step 3Meanwhile, place flour in a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in centre. Add rosemary and buttermilk. Season with salt and pepper. Stir until just combined. Place heaped tablespoons of mixture, 2cm apart, on casserole. Cook, covered, for last 15 minutes or until dumplings are puffed and cooked through. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1915 kj
Energy
17g
Fat Total
7g
Saturated Fat
3g
Fibre
45g
Protein
133mg
Cholesterol
951.43mg
Sodium
6g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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