Beef Casserole with Cheesy Dumplings/Scone Topping

The scone dumpling topping is amazing. You can change the veggies in the casserole as you wish, replace the red wine with stock or water, use different herbs e.g. fresh ones if available or add a few bay leaves. It can also be cooked in a slow cooker if preferred, but take care when transferring to the hot oven to cook the topping.

Ingredients:

olive oil
1kg chuck steak cut into chunks, visible fat removed
400g button mushrooms, quartered
2 large onions, sliced
1 red pepper, finely chopped
250g short cut bacon, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
400g can chopped tomatoes
400g can cherry tomatoes (or 1 and 1/2 cups vegetable stock)
2 glasses red wine
3 tablespoons wholemeal flour
1 tablespoon dried mixed herbs
2 tablespoons Worcestershire sauce
3-4 carrots, peeled and chopped


Cheese Scone Dough:
2 cups self raising flour
80g  margarine
1/2 cup grated cheese + extra for topping
About 1/2 cup of chopped fresh parsley
3/4 cup milk
1 egg beaten (for glaze)


Method:

Heat some of the oil in a large casserole dish and brown half the meat on all sides. Remove to a plate and then add some more oil and brown the rest of the meat. Add this to the plate. Now add another 2 tablespoons of oil to the pan and reduce heat to medium. Add the onion, mushrooms, garlic, red pepper and bacon to the pan. Stir and cook gently for a few minutes until the onion is softened. Return the meat to the pan. Now stir in the flour and herbs. Cook for a couple of minutes and then stir in the tomatoes, wine, tomato paste, Worcestershire sauce and stock (if using). Bring to the boil then reduce heat, cover and simmer gently for about 2 hours, stirring regularly. The carrots may be added with the tomatoes if there is room in the pan. I wait and add them after about an  hour of simmering. Add extra liquid e.g. stock or water if required, or leave off the lid to reduce liquid if the gravy is too runny near the end of cooking.

Meanwhile make the scones. Start by rubbing the margarine into the flour. Then stir in the cheese and parsley followed by the milk. Bring together as a thick dough. Form into balls (about 12) and place a layer of them into the top of  the dish. Brush with beaten egg and sprinkle with some more grated cheese. Place the uncovered casserole into a preheated oven (220C) and cook for about 15 minutes until the scones are risen and golden brown. Serve with mashed potatoes and a green vegetable such as Brussels sprouts or broccoli.

Tip: I make a double quantity of the scone dough and make an additional batch of cheese scones, which can be frozen for later use.