How to make slow cooker beef with cheesy dumplings

So easy and so cheesy – that’s the name of the game when it comes to making this delicious beef casserole (RECIPE BELOW). Let the slow cooker take care of the rich, hearty beef casserole while you create the cheesy dumpling topping, then finish it off under the grill for the ultimate comfort meal.
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Slow cooker beef with cheesy dumplings
Serves 8 Prep 20 mins Cooking 4¾ hours
1 tbs olive oil
800g Coles Australian No Added Hormones Gravy Beef, cut into 3cm pieces
1 brown onion, cut into wedges
2 celery sticks, thickly sliced diagonally
1 large carrot, peeled, thickly sliced
200g brown mushrooms, halved
2 garlic cloves, crushed
4 bacon rashers, coarsely chopped
¼ cup (35g) plain flour
1 cup (250ml) dry red wine
400g can diced tomatoes
1 cup (250ml) beef stock
2 dried bay leaves
2 thyme sprigs
2 rosemary sprigs
Cheesy dumplings
1¼ cups (185g) self-raising flour
½ cup (85g) cornmeal (polenta)
2 tbs finely chopped chives
2 tsp finely chopped rosemary
1 tsp finely chopped thyme
1½ cups (180g) coarsely grated cheddar
100g butter, melted
1 cup (250g) buttermilk
1 Heat half the oil in a large frying pan over high heat. Cook the beef, in 4 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
2 Heat remaining oil in the pan over medium heat. Cook the onion, celery, carrot, mushroom, garlic and bacon, stirring occasionally, for 5 mins or until vegetables begin to brown. Sprinkle over the flour. Cook, stirring, for 2 mins or until well combined. Add to the beef in the slow cooker. Pour over the wine, tomato and stock. Add the bay leaves, thyme and rosemary. Cook for 4 hours on high (or 6 hours on low) or until meat is very tender.
3 Preheat oven to 200°C. To make the cheesy dumplings, combine the flour, cornmeal, chives, rosemary, thyme and ½ cup (60g) of the cheddar in a bowl. Season. Make a well in the centre. Add the butter and buttermilk and stir until just combined.
4 Transfer beef mixture to a casserole pan. Spoon over the dumpling mixture. Bake, covered, for 10 mins or until dumplings are just cooked through. Sprinkle with the remaining cheddar. Bake, uncovered, for 5-7 mins or until cheddar melts and is golden brown.
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