This fragrant casserole will warm your tummy when the nights turn chilly.
Time: 2h 30min
2 tablespoons (30 ml) oil
600 g braising beef, trimmed and cubed
2 tablespoons (30 ml) cake flour
1 tablespoon (15 ml) Clover Mooi River Butter
1 onion, diced
2 cloves garlic, crushed
4 large carrots, peeled cut into thick slices
1 cup (70 g) button mushrooms, quartered
½ cup (125 ml) red wine
1 410 g tomatoes, diced
2 cups (500 ml) beef stock
4 sprigs of thyme
1 bay leaf
Salt and black pepper
1 cup (140 g) cake flour
¼ cup (60 g) Clover Mooi River Butter, cold and cubed
¼ cup (60 ml) Clover Cheddar Cheese, finely grated
1½ teaspoons (7 ml) fresh mixed herbs, chopped
½ teaspoon (2 ml) salt
¼ cup (60 ml) Clover Full Cream Milk
Heat the oil in a large saucepan.
Dust the meat with the flour and fry until it is browned.
Transfer the meat to a plate.
Reduce the temperature and add the butter, onion and garlic and fry for 2 minutes.
Add the carrots and mushrooms and cook over a low heat for 4–5 minutes, or until the mushrooms have softened.
Return the reserved meat to the pan, increase the temperature and stir in the wine.
Let it cook for 2 minutes, then add the tomatoes, beef stock, thyme and bay leaf.
Season the casserole with salt and pepper, cover and cook over a low heat for 1½ hours, or until the meat is tender.
Place the flour into a mixing bowl. Rub the butter into the flour, until the mixture resembles coarse breadcrumbs.
Add the cheese, herbs and salt and combine.
Make a well in the center and pour in the milk.
Use a knife to cut into the mixture until it comes together.
Divide into 8 portions and shape into a ball.
Place the dumplings over the meat in the casserole dish in a single layer.
Cover and cook for 20–25 minutes or until a skewer inserted comes out clean.
CLOVER INGREDIENTS USED IN THIS RECIPE