Beef and vegie casserole with cheese dumplings
Savor the comforting flavors of this Beef and Veggie Casserole with Cheese Dumplings. Tender beef, aromatic garlic, hearty vegetables, and fragrant thyme come together in a rich beef broth and tomato base. Topped with fluffy cheese dumplings made with cheddar and chives, this wholesome casserole is perfect for family dinners or cozy nights in. Simple ingredients, maximum satisfaction!
- 26 Apr 2024
- Cook time 140 min
- Prep time 20 min
- 4 Servings
- 16 Ingredients
This hearty beef and vegetable casserole with cheese dumplings is the perfect comfort food for a cozy night in. Combining tender beef and fresh vegetables with cheesy, fluffy dumplings, this dish is sure to be a family favorite. Follow this recipe step-by-step to create a mouthwatering meal that is both nutritious and delicious.
Ingredients:
Instructions:
1. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
2. Add the cubed beef and cook until browned on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the minced garlic and cook until fragrant, about 1 minute.
4. Pour in the beef broth and canned tomatoes, stirring to combine.
5. Return the browned beef to the pot, then add the thyme, bay leaves, and salt.
6. Add the sliced carrots, cubed potatoes, and peas. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the vegetables are tender and the beef is cooked through.
1. In a medium bowl, combine the self-raising flour, cubed butter, grated cheddar cheese, and chopped chives.
2. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the milk and stir until just combined and a soft dough forms. Be careful not to overmix.
1. Preheat your oven to 375°F (190°C).
2. Drop spoonfuls of the dumpling dough over the simmering casserole.
3. Transfer the pot to the preheated oven and bake, uncovered, for 20-25 minutes, or until the dumplings are golden and cooked through.
1. Remove the bay leaves from the casserole.
2. Serve the casserole hot, enjoying the tender beef and veggies with the cheesy, herb-infused dumplings.
Tips:
- Searing the Beef: Make sure to sear the beef in the olive oil until it’s browned on all sides. This adds depth of flavor to the casserole.
- Fresh vs Canned Tomatoes: If you have fresh tomatoes on hand, feel free to use them instead of canned tomatoes. Simply chop them into small pieces before adding them to the pot.
- Dumpling Consistency: When making the cheese dumplings, ensure that the dough is not too wet or too dry. Add milk gradually and mix until you have a soft dough.
- Cooking the Vegetables: Cut the carrots, potatoes, and other vegetables into uniform pieces to ensure even cooking.
- Seasoning: Adjust the salt to your taste, and remember you can always add more salt later if needed. Be cautious not to over-salt in the beginning.
Your beef and vegetable casserole with cheese dumplings is now ready to serve. The tender, flavorful beef combined with the fresh vegetables and cheesy dumplings make for a delightful meal that is sure to warm you up on a chilly evening. Enjoy this comforting dish with a side of crusty bread or a light salad for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 660kcal | 26% |
| Protein | |
| Protein 45g | 30% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 6g | 16% |
| Sugar 6g | 6% |
| Fat | |
| Fat 36g | 41% |
| Saturated 14g | 47% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 380ug | 43% |
| Choline 160mg | 29% |
| Vitamin B1 0.87mg | 73% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 8mg | 51% |
| Vitamin B6 0.70mg | 41% |
| Vitamin B9 55ug | 14% |
| Vitamin B12 2.54ug | 106% |
| Vitamin C 27mg | 31% |
| Vitamin E 1.46mg | 10% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.33mg | 0% |
| Iron, Fe 4.76mg | 43% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 990mg | 29% |
| Selenium, Se 44ug | 82% |
| Sodium, Na 830mg | 55% |
| Zinc, Zn 9mg | 85% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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