Slow Cooked Beef Casserole With Cheesy Herb Dumplings

• 1 tbsp olive oil
• 2 lbs beef stew meat, cut into 1 inch pieces
• 1 None large onion, peeled and chopped coarsely
• 2 cloves garlic, peeled and crushed
• 2 tbsp tomato paste
• 1 (14 oz can) whole peeled tomatoes
• 1 cup beef stock
• 1/2 cup dry red wine
• 4 sprigs fresh thyme
• 8 oz button mushrooms, halved
• 1 cup self-raising flour
• 3 tbsp cold butter, chopped finely
• 2 tbsp finely chopped fresh flat-leaf parsley
• 3/4 cup aged cheddar cheese, shredded
• 1/2 cup buttermilk

1. Heat the oil in a large frying pan over a medium-high heat. Cook the beef, in batches, until browned. Transfer to a 4.5-quart slow cooker.
2. Add the onion and garlic to the same pan and cook, stirring, for 5 mins or until the onion softens. Add the tomato paste, tomatoes, stock, wine and thyme to the pan and bring to a boil. Transfer the mixture to the slow cooker and add the mushrooms.
3. Cook, covered, on low, for 7 hours. Remove and discard the thyme sprigs. Season to taste.
4. Meanwhile, place the flour in a medium bowl and rub in the butter. Add half of the parsley and half of the cheese and stir to combine. Stir in enough buttermilk to make a soft, sticky dough. Next, drop rounded tablespoons of the dumpling mixture, 1/2 inch apart, on top of the casserole, then scatter with the remaining cheese. Cook, covered, for 1 hour or until dumplings are cooked through. Scatter with remaining parsley to serve.

olive oil, beef stew meat, onion, garlic, tomato, tomatoes, beef stock, red wine, thyme, button mushrooms, flour, cold butter, parsley, cheddar cheese, buttermilk

Taken from recipes-plus.com/api/v2.0/recipes/29680 (may not work)