Beef Casserole with Rosemary Dumplings

Lots of vegies!

 There's nothing like a nice casserole or stew to warm you up in winter.  But it's not winter in Australia at the moment, it's actually quite hot.  That didn't stop us from making this delicious dish the other night.  We love the dumplings, they really make the dish in our opinion.  The best thing about a dish like this is that you can add just about anything you have on hand.

Ingredients

• 500g casserole steak, cut into small chunks
• 1 large onion, roughly chopped
• 1 large Clove garlic, sliced
• 1 red capsicum, roughly chopped
• 2 carrots, roughly chopped
• 1 can red kidney beans
• 1 cup frozen green beans
• 1 sweet potato, roughly chopped
• 1 potato, roughly chopped
• 1 cup pumpkin, roughly chopped
• 2 tbs plain flour
• 4 cups vegetable stock (or beef stock)
• 1/4 cup wine

 Rosemary Dumplings

• (2/3 cup self-raising flour
• 1/2 tsp baking powder
• 25g unsalted butter, softened
• 1 tbs rosemary leaves
• 2 tbs milk

Sponsered by... ???

Heat oil in pan.  Add steak and stir until browned.  Remove from pan and set aside.
Heat some more oil.  Add onion, capsicum and garlic.  Cook for 3 minutes on high.
Add carrots, kidney beans, green beans, potato, sweet potato and pumpkin.  Cook for 5 minutes stirring often.
Stir in flour and cook for a few more minutes.  Add stock and wine.  Bring to the boil.
Reduce heat to low and cook, covered, for 2 hours, stirring occasionally.

The dumplings soak up the delicious stew.

To make the dumplings, sift flour and baking powder into a bowl.  Add butter  and rub until mixture resembles breadcrumbs.  Stir in rosemary, salt and pepper.  Add milk and mix until you have a soft dough.  Add the dumplings into the casserole and cook a further 20-30 minutes until dumplings are cooked through (test with a skewer).

Ready to eat!

The Rosemary was dried from the plants in our potted garden.  You can read more about our rosemary on my wife Teena's blog, flushedwithrosycolour.