Beef Casserole with Parmesan Dumplings

Category, CuisineDifficultyIntermediate
Yields1 Serving
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
 2 tbsp olive oil
 1 kg blade steak, cut into 3-4cm chunks
 Salt
 Freshly ground black pepper
 2 onions, chopped
 3 garlic cloves, peeled and finely chopped
 5 slices prosciutto, chopped
 400 g button mushrooms, halved
 2 tbsp plain flour
 600 ml beef stock
 250 ml red wine
 3 fresh thyme sprigs
 3 bay leaves
DUMPLINGS
 100 g butter
 2 cups self-raising flour
 ½ cup parmesan
 200 ml milk
1

Set up your barbecue for direct cooking. Place a casserole dish (without lid) at the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes.

2

Lightly oil the steak and season with salt and pepper.

3

Once your barbecue is preheated, leave the heat setting on high. Add the onion, garlic, prosciutto, and mushrooms to the casserole dish and cook for 5 to 6 minutes, stirring occasionally. At the same time, add the beef to the grill around the casserole dish. Cook for 3 to 4 minutes per side, 6 to 8 minutes in total. When the onion mixture is cooked, add the flour and stir through, then add the beef from the grill.

4

Remove the casserole dish from your barbecue wearing heatproof/oven gloves.

5

Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Add the stock and wine to the casserole, stir through, then add the thyme and bay leaves. Place the lid on the casserole dish and place on the barbecue. Cook for 2 hours.

6

In a bowl rub the butter into the self-raising flour. Stir in the Parmesan and milk. Combine well. Roll into 25 to 30 small balls and place on top of the casserole. Leave the lid off the casserole dish and cook until the dumplings are golden and cooked through, 20 to 25 minutes.

Ingredients

 2 tbsp olive oil
 1 kg blade steak, cut into 3-4cm chunks
 Salt
 Freshly ground black pepper
 2 onions, chopped
 3 garlic cloves, peeled and finely chopped
 5 slices prosciutto, chopped
 400 g button mushrooms, halved
 2 tbsp plain flour
 600 ml beef stock
 250 ml red wine
 3 fresh thyme sprigs
 3 bay leaves
DUMPLINGS
 100 g butter
 2 cups self-raising flour
 ½ cup parmesan
 200 ml milk

Directions

1

Set up your barbecue for direct cooking. Place a casserole dish (without lid) at the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes.

2

Lightly oil the steak and season with salt and pepper.

3

Once your barbecue is preheated, leave the heat setting on high. Add the onion, garlic, prosciutto, and mushrooms to the casserole dish and cook for 5 to 6 minutes, stirring occasionally. At the same time, add the beef to the grill around the casserole dish. Cook for 3 to 4 minutes per side, 6 to 8 minutes in total. When the onion mixture is cooked, add the flour and stir through, then add the beef from the grill.

4

Remove the casserole dish from your barbecue wearing heatproof/oven gloves.

5

Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Add the stock and wine to the casserole, stir through, then add the thyme and bay leaves. Place the lid on the casserole dish and place on the barbecue. Cook for 2 hours.

6

In a bowl rub the butter into the self-raising flour. Stir in the Parmesan and milk. Combine well. Roll into 25 to 30 small balls and place on top of the casserole. Leave the lid off the casserole dish and cook until the dumplings are golden and cooked through, 20 to 25 minutes.

Notes

Beef Casserole with Parmesan Dumplings
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