Beef Casserole with Potato and Cheese Dumplings

For the beef casserole:

1 kg chuck steak diced

1 brown onion chopped

3 cloves of garlic chopped

3 bay leaves

Dried sage and thyme

3 carrots peeled and chunked

Red wine

1 can of diced tomatoes

1 spoonful of brown sugar

Olive oil

Plain flour

Salt and pepper

Toss the beef in a mixture of flour, salt and pepper and some of the dried herbs and brown. In the same pot add the onions and garlic and bay leaves and fry. Add the tomatoes and sugar and cook for 5 minutes. Add a big cup of red wine and deglaze. Add carrots and beef, salt and pepper and dried herbs and bring to a simmer. Transfer to a preheated over and cook at 150C for 1.5 hours.

To make the dumplings:

2 large Desiree potatoes boiled and peeled and mashed

2 tbs chopped parsley

3/4 cup cheddar

3/4 cup Parmesan

1 1/2 cups self-raising flour

3/4 cups milk

60 gms butter

Combine these ingredients. Roll into lemon sized balls and place over the casserole. Cook for 20 minutes or until dumplings are done. Place under the grill for an extra 10 minutes for a golden crunchy top.