Ingredients
• 2 tablespoons plain flour
• 1kg gravy beef, trimmed, cut into 3cm cubes
• 1 tablespoon olive oil
• 4 brown pickling onions, halved
• 1/2 cup red wine
• 3 cups beef stock
• 400g can diced tomatoes
• 1 bunch baby carrots, trimmed, peeled, halved
• 200g small button mushrooms
• 1 cup self-raising flour
• 50g butter, softened
• 1 tablespoon chopped fresh rosemary leaves
• 1/2 cup buttermilk
Method
1. Place flour on a plate. Toss beef in flour, shaking off excess. Transfer to a bowl. Heat half the oil in a heavy-based large saucepan over medium heat. Cook beef, in batches, for 3 minutes or until browned all over. Transfer to a bowl.
2. Heat remaining oil in pan. Add onion. Cook, stirring, for 4 to 5 minutes or until onions are browned. Return beef to pan. Stir in wine, stock and tomato. Cover, bring to the boil. Reduce heat to low. Simmer for 1 hour 45 minutes. Add carrot and mushroom. Simmer, uncovered, for 45 minutes or until vegetables and meat are tender. Season with salt and pepper.
3. Meanwhile, place flour in a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in centre. Add rosemary and buttermilk. Season with salt and pepper. Stir until just combined. Place heaped tablespoons of mixture, 2cm apart, on casserole. Cook, covered, for last 15 minutes or until dumplings are puffed and cooked through. Serve.
