Beef Casserole with Wholemeal Parmesan Dumplings

Ingredients

• 500 grams wholemeal plain flour
• 300ml warm water
• 5 tablespoons olive oil
• 2 teaspoons dry yeast
• 1 teaspoon caster sugar
• 4 clove garlic peeled, minced
• 2 medium brown onions peeled, halved
• 1 tablespoon worcestershire sauce
• 2 tablespoons plain flour
• 1 kilogram blade steak diced
• 250ml beef stock
• 1 tablespoon tomato paste
• 2 teaspoons fresh oregano
• 500 grams chat potatoes halved
• 1 cup parmesan cheese grated

Directions

1. Using the processing blade on the food processor, add the flour, water, 2 tablespoons of oil, yeast and sugar to the processing bowl and lock the lid into place. Pulse for 1 minute or until the dough reaches a smooth ball. Place into a clean glass bowl and cover with plastic wrap. Place in a warm place and allow to stand for 1 hour.
2. Using the slicing blade on the food processor, lock the lid into place and push the onion down the feed chute with the pusher, until all have been thinly sliced.
3. In a 3 litre pot, heat the oil over a medium heat on the stovetop and sauté the onions and garlic. Add the worcestershire, flour and beef and continue to sauté until golden brown.
4. Stir through the stock, tomato, oregano and potatoes and allow to simmer over a low heat for 45 minutes.
5. Preheat a fan forced oven to 180C.
6. Place the stew into a 3 litre oven safe crockery bowl. Separate the dough ball into 12 smaller dough balls and place evenly over the top of the stew. Sprinkle with cheese and bake for 30 minutes.