Our Recipes

Beef & Vegetable Casserole

Preheat oven to 160CC fan-forced. Place flour and beef in a snap lock bag. Season with salt and pepper. Shake to coat. Heat 2 tablespoons oil in a heavy based, oven proof casserole dish over medium-high heat. Cook beef in batches for 3-4 minutes or until browned. Transfer to a plate. Add remaining oil to dish. Add onions and garlic. Cook for 4-5 minutes or until tender. Return beef to dish with stock, tomato, carrot, parsnip, swede and celery. Bring to the boil. Cover with lid. Transfer to oven. Bake for 1 1/2 hours or until meat is tender. Meanwhile, make dumplings: Combine flours and parsley in a jug. Make a well in the centre. Add milk and butter. Stir to form a soft dough. Roll mixture into 12 dumplings. Arrange dumplings over beef mixture. Bake, covered for 20-25 minutes or until dumplings are cooked through. Serve.

Beef & Vegetable Casserole Ingredients
Ingredient Quantity Description Stallholders
Parsley2 tablespoonsfresh, finely chopped leaves
Parsley Dumplings
Swede1peeled & cut into 2cm pieces
Parsnips2peeled, halved & cut into 2cm pieces
Steak1 kilogrambeef chuck, diced
Flour1 1/2 cupsself-raising, sifted
Oil1/4 cupolive
Onions3pickling, quartered
Garlic2 clovescrushed
Beef stock2 cups
Tomatoes410 gramscrushed
Carrots2peeled & sliced
Milk3/4 cup

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