Slow Cooked Casserole

This recipe comes from my favourite food website, Taste.com.au

Get This -

• 800g chuck steak, diced
• 4 Desiree potatoes, cubed
• 4 carrots, trimmed, sliced
• 415g can diced tomatoes
• 2 tablespoons tomato paste
• 1 cup frozen peas
• 1 beef stock cube, crushed
• 1/4 cup plain flour
• crusty bread, to serve

Do This -

1. Preheat oven to 130°C. Place meat, potatoes, carrots, tomatoes, tomato paste and stock cube into an ovenproof casserole dish. Add a pinch of dried herbs and season with salt & pepper if you wish.  Mix well to combine.
2. Cover with a lid. Bake for 3 hours 45 minutes, stirring once or twice during cooking.
3. Remove casserole from oven. Stir in peas. Gradually add flour, stirring constantly to prevent lumps from forming. Return to oven. Cook, uncovered, for a further 15 minutes.

Tomato & lamb casserole with pesto dumplings

 Serves 6

Get This -

• 40g (1/4 cup) plain flour
• 1.5kg mini lamb round roasts, cut into 3cm pieces
• 3 tbs olive oil
• 8 slices prosciutto, coarsely chopped
• 1 large brown onion, halved, thinly sliced
• 1 x 800g can diced tomatoes
• 250ml (1 cup) chicken stock
• 4 dried bay leaves
• 1 x 500g pkt Woolworths Select Frozen Broad Beans, thawed, peeled
  
  

  Pesto dumplings

• 190g (1 1/4 cups) self-raising flour
• 70g chilled butter, chopped
• 60ml (1/4 cup) milk
• 1 tbs bought basil pesto

Do This -

1. Preheat oven to 180°C. Place flour on a plate. Season with salt and pepper. Add lamb and toss to coat. Shake off excess.
2. Heat 1 tablespoon oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the lamb and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with 1 tablespoon of oil and remaining lamb, reheating dish between batches.
3. Heat the remaining oil in dish. Add the prosciutto and onion and cook, stirring, for 2-3 minutes or until onion is soft.
4. Return the lamb to the dish. Add the tomato, stock and bay leaves. Cover and bake in oven for 1 1/2 hours or until the lamb is tender.
5. Meanwhile, to make pesto dumplings, place flour in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Pour in milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Add pesto and mix to create a swirled effect. Divide dough into 12 equal portions. Roll each portion into a ball.
6. Increase oven temperature to 220°C. Add the broad beans to the lamb mixture and combine. Top with the dumplings. Bake, uncovered, for 10-15 minutes or until the dumplings are golden. Serve.
   
   
   
   
   
   (This recipe is from Taste.com)