With the cooler weather upon us, there isn't much better than a slow-cooked meal to fill the belly. This beef casserole is a new discovery of mine and it was so good I'll definitely be making it again.
I used Oyster Blade for the meat; not too expensive and it always cooks beautifully.
I also added carrot and zucchini to mine, and excluded the mushrooms as I don't like them. This is what it looked like after almost three hours in the oven:
And with the dumplings cooked on top. My only suggestion is to make sure there is plenty of liquid before this step, as what was left in my pot evaporated with the lid off.
You can find the recipe here.