• sandrabrandalise


COOKBOOK:Women’s Weekly - New Casseroles

I love the beef chuck roll! It’s a very flavoursome cut. This cut does not have a lot of fat which makes it very tender. I also used the black onyx beef which is a very high quality Angus beef which is used in many of the top restaurants in the world.

The dumplings could have raised a little more but in saying this, the flavour in them was just amazing

A great Winter’s dish



Serves 6

1k x beef chuck roll - I used black onyx, sliced

2 tablespoons plain flour

2 tablespoons olive oil

20g butter

3 cloves garlic, chopped

2 carrots, peeled and chopped coarsely

2 medium onions, chopped coarsely

200g chargrilled capsicums, chopped coarsely

1 cup dry red wine

2 tablespoons tomato paste

500ml (2cups) beef stock

Salt & pepper

1 tablespoon dry thyme


2 cup self raising flour

100g butter

2 eggs, lightly beaten

1/4 cup milk

1/2 cup parmesans cheese, grated

1/2 cup chopped parsley, chopped

1/2 cup sun-dried tomatoes, chopped

Place the meat and four in a bowl and coat as best as you can.

In a deep pot, add the olive oil and fry the meat for only a minute. Remove meat and set aside.

In the same pot, add butter and melt, add garlic and onion. Stir for a few seconds. Add carrots., chargrilled capsicums, red wine, tomato paste, stock, salt & pepper and thyme. Simmer for 15mins.

In the meantime, add the flour in a processor, add the butter, eggs, milk, parmesan cheese, parsley and sun-dried tomatoes, and process until all is well combined.

Preheat the oven to 180C

In a casserole dish, add the beef stew. Spread evenly in the dish. Place a large tablespoon of dough over the stew, preferably in circles so it can be made easier to serve. Bake for 25mins or until golden.

Allow it to stand for 5-10mins before serving.

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