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Beef Casserole with Dumplings

Beef Casserole with Dumplings

serving size icon
20 mins + 135 mins
serving size icon
Serves 4


  • 2 Tbsp oil
  • 50g shoulder bacon, sliced thinly
  • 1 onion, peeled and diced
  • 2 cloves garlic, peeled and sliced
  • 500g chuck steak, trimmed and cut into chunks
  • 2 Tbsp plain flour, seasoned with salt and pepper
  • 400g diced tomatoes
  • 1 bay leaf
  • 1 Tbsp dried thyme
  • 500ml beef stock
  • 2 potatoes, peeled and diced
  • 350g pumpkin, peeled and diced
  • Salt
  • Ground black pepper
  • 1 Tbsp parsley, chopped
  • 200g frozen peas, steamed to serve

For the dumplings

  • 250g self-raising flour
  • 1 tsp salt
  • 125g butter, cut into pieces
  • 1 Tbsp dried rosemary


Heat 1 Tbsp of oil in a large frying pan and brown bacon until the fat renders. Transfer to a casserole dish.

In the same fat, fry onions and garlic until lightly browned. Transfer to the casserole dish. Toss beef in the seasoned flour, shake off any excess. Brown in batches, transferring to the casserole dish when coloured.

Pre-heat oven to 160ºC.

Pour tomatoes and herbs into the pan to deglaze it, then tip into the casserole dish along with 200mls water and stock to cover. Season, bring to a boil then reduce to a very gentle simmer. Add potatoes and pumpkin, combine and pour over the casserole ingredients and put on the lid. Place in the oven for 90 minutes.

To make the dumplings:

Place self-raising flour into a food processor, grate in butter and blitz until it resembles breadcrumbs but still with some butter through it. Stir in rosemary. Add 2-3 Tbsp water to help bind the dough. Roll small golf ball size dumplings. After 90 minutes remove the casserole and place the dumplings on top, so they are half submerged and cook for a further 40 minutes or until just turning golden.

Garnish the casserole with parsley and serve with steamed peas.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

This recipe was sent in by Brett McGregor


Qty Price
Countdown Shoulder Bacon $5.90 ea
$5.90 ea
Countdown Olive Oil Mellow $9.90 ea
$9.90 ea
Fresh Produce Onions Red Peeled $5.99 kg
$5.99 kg
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Countdown Beef Stewing Topside
arrow icon exclamation icon Out of stock Out of stock
Countdown Plain Flour $2.00 ea
$2.00 ea
Essentials Tomatoes Diced $0.80 ea
$0.80 ea
Greggs Herbs Bay Leaves $3.90 ea club price $4.39 non club member
$3.90 ea club price $4.39 non club member
Masterfoods Herbs Thyme Leaves Dried $2.70 ea
$2.70 ea
Campbells Real Stock Beef Stock Liquid $3.50 ea
$3.50 ea
Fresh Produce Potatoes White Washed $2.99 kg
$2.99 kg
Fresh Produce Purefresh Pumpkin Quarter Cut Organic $4.49 ea
$4.49 ea
Fresh Produce Parsley Curly $3.50 ea
$3.50 ea
Essentials Peas $2.80 ea
$2.80 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Greggs Pepper Black Cracked $5.90 ea club price $6.39 non club member
$5.90 ea club price $6.39 non club member
Skellerup Salt Iodised Table $1.99 ea
$1.99 ea
Countdown Self Raising Flour White $2.19 ea
$2.19 ea
Countdown Butter Salted $5.40 ea
$5.40 ea
Greggs Herbs Rosemary $2.10 ea
$2.10 ea