May 18, 2017
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Stewing Beef, Alcohol, Vegetables, Mushrooms, Budget-Friendly, Winter, Weeknight Meals, Slow Cooker, Stove Top, No Eggs, Canned Tomatoes more
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"From a Women's Weekly cookbook that I received for Mothers Day."
Cut beef into 3cm pieces.
Heat oil in a large frying pan over, medium-high heat and cook beef, in batches, until browned and then transfer to a 4.5 litre (18 cup) slow cooker.
Add onion and garlic to the same pan and cook, stirring, for 5 minutes or until onion softens and then add paste, tomatoes, stock, wine and thyme to pan and bring to the boil and transfer mixture to slow cooker and add mushrooms.
Cook covered, on low, about 7 hours and then remove and discard thyme sprigs and season to taste.
Meanwhile, place four in a medium bowl; rub in butter and then add half the parsley and half the cheddar and 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 cook; scatter with remaining cheddar and cook, covered, for 1 hour or until dumplings are cooked through and then scatter remaining parsley to serve.
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