Beef Casserole with Parmesan Dumplings

Ingredients Instructions

2 tablespoons olive oil 1 kilograms blade steak, cut into 3-4cm chunks Salt Freshly ground black pepper 2 onions, chopped 3 garlic cloves, peeled and finely chopped 5 slices prosciutto, chopped 400 grams button mushrooms, halved 2 tablespoons plain flour 600 milliliters beef stock 250 milliliters red wine 3 fresh thyme sprigs 3 bay leaves

Dumplings

100 grams butter 2 cups self-raising flour 1/2 cups parmesan 200 milliliters milk

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1. Set up your barbecue for direct cooking. Place a casserole dish (without lid) at the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes.
2. Lightly oil the steak and season with salt and pepper.
3. Once your barbecue is preheated, leave the heat setting on high. Add the onion, garlic, prosciutto, and mushrooms to the casserole dish and cook for 5 to 6 minutes, stirring occasionally. At the same time, add the beef to the grill around the casserole dish. Cook for 3 to 4 minutes per side, 6 to 8 minutes in total. When the onion mixture is cooked, add the flour and stir through, then add the beef from the grill.
4. Remove the casserole dish from your barbecue wearing heatproof/oven gloves.
5. Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Add the stock and wine to the casserole, stir through, then add the thyme and bay leaves. Place the lid on the casserole dish and place on the barbecue. Cook for 2 hours.
6. In a bowl rub the butter into the self-raising flour. Stir in the Parmesan and milk. Combine well. Roll into 25 to 30 small balls and place on top of the casserole. Leave the lid off the casserole dish and cook until the dumplings are golden and cooked through, 20 to 25 minutes.