Beef Casserole With Herb Dumplings Recipe

How to Make Beef Casserole With Herb Dumplings

1. Preheat oven to 325°F (160°C).
2. Cut 1.5 lbs beef stew meat into 2.5cm cubes.
3. Toss beef cubes in 1/4 cup all-purpose flour, shaking off excess.
4. Heat 2 tablespoons olive oil in a large flameproof casserole dish over medium-high heat.
5. Brown beef in batches, ensuring not to overcrowd the pan. Remove and set aside.
6. Add 1 tablespoon olive oil to the same dish. Add 1 large onion (chopped), 2 carrots (chopped), and 12 cloves garlic (whole) to the dish.
7. Cook, stirring occasionally, until onion is softened, about 5 minutes.
8. Pour in 1 cup dry red wine and simmer for 1 minute, or until slightly thickened.
9. Whisk in 2 cups beef stock until smooth.
10. Return beef to the casserole dish. Add 1 large swede (peeled and cubed), 2 large potatoes (peeled and cubed), and 2 sprigs fresh thyme.
11. Bring to a boil, then cover and transfer to the preheated oven.
12. Cook for approximately 2 hours, or until the beef is very tender, stirring occasionally.
13. Meanwhile, prepare the dumplings: In a large bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup (1 stick) cold unsalted butter (cut into cubes).
14. Rub butter into flour mixture until it resembles coarse crumbs.
15. Stir in 1/4 cup chopped fresh parsley.
16. Gradually stir in 3/4 cup buttermilk using a butter knife until a firm dough forms.
17. Turn dough out onto a lightly floured surface and roll to 1.5cm thickness.
18. Use a 5cm cookie cutter to cut out 12 dumplings.
19. Remove the casserole from the oven. Carefully remove the thyme sprigs.
20. Arrange dumplings over the casserole and brush lightly with extra buttermilk.
21. Bake uncovered in a very hot oven (400°F/200°C) for 20-25 minutes, or until dumplings are golden brown and cooked through.
22. Serve garnished with extra fresh thyme.