Slow Cooked Beef Casserole With Cheesy Herb Dumplings

1. 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. 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. 3

   Cook, covered, on low, for 7 hours. Remove and discard the thyme sprigs. Season to taste.

4. 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.

* Per serving · 4 servings · Values may vary.