Beef and Capsicum Casserole with Rosemary Dumplings


2 tablespoons plain flour
1kg lean gravy beef
3 tablespoons olive oil
2 large brown onions, chopped
4 green capsicum, chopped
4 carrots, chopped
1 cup red wine
3 cups beef stock
400g tin diced tomatoes
1/2 cup passata
Salt and pepper
Sprig of fresh thyme

1 cup self raising flour
2 teaspoons fresh rosemary, chopped
1/2 cup buttermilk
Black pepper.

Toss the beef through the flour and shake off the excess.
In a medium hot pan, add the olive oil, brown the gravy beef in batches and set aside.
Add the onions, carrots and capsicum to the pan and cook through for 5 minutes until the onion is translucent. Add the tomatoes, passata, red wine, thyme and beef stock to the pot, then add the gravy beef back in. Stir well.
Mix the dumpling ingredients together and in the last 15 minutes roll into little dumplings and place on top of the casserole. Place the lid on and return to the oven to cook. They will only take 15 minutes.

I use really good red wine for this casserole, if you would not drink it don’t cook with it.
You can use mushrooms and vegetable stock if you wanted it to be vegetarian and also add your favorite choice of veggies, to switch it up.
I serve it as it is, but you could add green beans as a side.

Place a lid on and place in a preheated oven at 180°C for 2 1/2 to 3 hours, or until the sauce has thickened and the dumplings are cooked.

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