Beef casserole with cheese and chives dumplings

There's nothing like the aroma of a good casserole cooking in the oven to warm up ones home. Figuratively and literally because my oven also doubles as a heater when I'm baking . It's very old and does not contain the heat inside. Good in winter but in summer I use a small oven that I have in the garage. This recipe is based from taste casserole recipe. This is the first time I tried it and it's really, really heaven. True! that was the thought came to mind with the first spoonful. The dumplings was crusty on top and soft and moist inside and the stew was rich and thick and full of flavour from the vegies.


beef casserole with cheese and chive dumplings
500g stewing beef, cubed
1/2 c plain flour
1 large carrot
200g button mushrooms
1 medium onion, diced
1 400g can diced tomatoes
1 bay leaf
1 tbsp balsamic vinegar
1 tbsp worcestershire sauce
1 tsp dried thyme leaves
2 c beef broth
salt and pepper
2 tbsp olive oil

dumplings
1 c self raising flour
30g butter
1/2 c grated cheese
1 tbsp chopped chives
1/4 c milk


















Heat olive oil in a saucepan. Dust the beef cubes with flour and brown in oil in two batches. Save in a plate. Add some more oil and saute onion until transluscent. Add the beef and pour the tomatoes and beef broth. Simmer until beef is tender then add the vegetables, balsamic vinegar and worcestershire sauce. Return to boil and season with salt and pepper. Transfer in an ovenproof dish.
Preheat oven to 190c.
Meanwhile to make the dumplings, rub the flour with butter until texture resembles
breadcrumbs. Mix cheese and chives and pour in milk. Use a knife and make a cutting motion to mix the dough. Form into 8 balls and top on stew. Bake for approx. 15 minutes or until dumplings are golden brown. Serve warm with steamed vegetables.