Beef & Vegetable Casserole with Parsley Dumplings

• 900 grams Chuck steak, 2 to 3cm dice
• 1/3 cup Plain flour
• 1 tsp All purpose seasoning
• 1 tsp Garlic salt
• 2 Parsnips, 2cm diced
• 4 Pickling onions
• 3 medium carrots, 2cm dice
• 3 Celery sticks, thick sliced
• 2 large cloves garlic, minced
• 400 grams Can chopped tomatoes
• 2 cup Beef stock
• 1 tbsp Tomato paste
• 1 Sprig Rosemary
• 60 grams Melted butter
• 1 1/2 cup Self raising flour, sifted
• 1/2 cup Plain flour, sifted
• 3/4 cup Milk
• 1/4 cup Fresh continental (flat leaf) parsley, chopped

1. Pre-heat oven to 160*C.
2. Prepare veggies- carrots, parsnip, celery can go in one bowl and onion & garlic into another.
3. Set aside.
4. In another mixing bowl- add diced beef, sprinkle with all purpose & garlic salt, now sprinkle flour over and toss to coat beef in flour.
5. Heat oil in large oven safe casserole pot.
6. Fry beef in batches on high heat until well browned.
7. Set aside.
8. Add onions and garlic to pot and fry until softened.
9. Return beef to pot, along with veggies, tomato, beef stock, tomato paste and Rosemary.
10. Stir before covering with lid.
11. Bring to the boil before placing in the oven.
12. Bake for 2 hours.
13. Meanwhile you can make your dumplings.
14. Throw flours into a mixing bowl.
15. Make a well in the centre and add butter, parsley and milk.
16. Mix together and roll out 12 dumplings.
17. When your 2 hours cooking time is up you can now place you dumplings on top of casserole.
18. Return to the oven and cook covered for a further 25 to 30 minutes until dumplings are cooked through.
19. I served mine with a creamy mash and a nice glass of red wine.
20. Enjoy!

flour, purpose seasoning, garlic, onions, carrots, celery, garlic, tomatoes, stock, tomato paste, rosemary, butter, flour, flour, milk, fresh continental

Taken from cookpad.com/us/recipes/480932-beef-vegetable-casserole-with-parsley-dumplings (may not work)