• 3.5 hours
  • Difficulty Medium
  • 18 Ingredients


I would have to say my best casserole to date. well worth the effort, don't cheat and put it all in a slow cooker, cooked in the oven it's just delicious.


  • 600g slow cook beef chunks
  • 1 tsp olive oil
  • 2 rashers bacon
  • 1 onion sliced
  • 1 clove garlic, crushed
  • 1/2 cup plain flour
  • 1 cup beef stock
  • 2 tbsp worcestershire sauce
  • 1 can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp vegemite
  • 2 carrots, cut in chunks
  • 2 potatoes, peeled and cut in chunks
  • 1/4 tsp salt
  • 3/4 cup self raising flour
  • 50g butter
  • 3/4 cup milk
  • 1 tsp rosemary and thyme


  1. fry bacon, onion, celery in olive oil until softened, add garlic, cook 2 mins, transfer to casserole dish.
  2. dust beef with flour, brown in same pan, season and add to same dish.
  3. deglaze pan with Worcestershire, add tomatoes, paste, vegemite and stock. once bubbling add to dish.
  4. add veg to dish, cook covered at 160* for 3 hrs.
  5. Dumplings: season flour, rub in butter, add herbs, add in milk a little at a time, mix with hands to form a sticky dough, roll into balls.
  6. add to top of casserole 20 mins before end of cooking time.

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