A delicious, hearty casserole topped with flavorful garlic-chive einkorn dumplings. Just the thing to warm you up!
Servings
Ingredients
Beef
- 1/4 cup Einkorn Flour
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 2 pounds Beef Chuck Roast Cut into 1-inch cubes
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 1 Medium Onion Chopped
- 2 clove Garlic Finely Chopped
- 1 cup Red Wine
- 2 cups Beef Broth
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Paprika
- 2 tablespoons Tomato Paste
- 2 Medium Parsnips Cut into 1-inch chunks
- 2 Medium Carrots Cut into 1-inch chunks
- 8 ounce Medium Mushrooms Cut in Half
- 2 tablespoons Fresh Thyme Leaves
- 2 tablespoons Chopped Fresh Rosemary
- Thyme Sprigs for Garnish
Garlic-Chive Einkorn Dumplings
- 2 cups Einkorn All Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper
- 2 clove Garlic Finely Chopped
- 3 tablespoons Fresh Chives Chopped
- 6 tablespoons Butter Melted
- 3/4 cup Buttermilk
- 1/4 teaspoon Smoky Paprika
Directions
This recipe and photos are courtesy of Dahn and Pat from Savor the Best.
- Preheat the oven to 350°F
- Combine the flour, salt and pepper to a large bowl and add the beef cubes, tossing to coat them thoroughly.
- In a skillet set over medium-high heat, add the oil and when it is hot cook the beef, in batches, removing them to a plate as they become brown.
- Add the butter to the skillet and when it has melted add the onion, cooking until it becomes soft, stir in the garlic and cook another 30 seconds, until fragrant. Add the wine, to deglaze the skillet scraping the bottom, cook for 1-2 minutes to burn off the alcohol. Transfer skillet contents to an oven-proof casserole dish and add the beef broth, salt, pepper, paprika and the tomato paste, stirring to combine. Stir in the reserved beef cubes. Cover with lid or foil and place in the oven and cook for 45 minutes, until the beef is tender.
- Remove from the oven and stir in the parsnips, carrots, mushrooms, thyme leaves and rosemary. Cover the dish and transfer back to the oven and cook for an additional 30 minutes, until the vegetables are tender but still firm.
To Make the Garlic-Chive Einkorn Dumplings:
- Whisk together the flour, baking powder, baking soda, salt and pepper in a medium-size bowl. With a fork, stir in the garlic and chives. Make a well in the flour mixture and add the melted butter and buttermilk. Using a spatula, fold the mixture together, scrapping the bottom and sides to thoroughly combine. The dough will be soft and sticky. Let the dough sit for 10-15 minutes to absorb the gluten and it will firm up.
- Remove the beef casserole from the oven. Scoop rounded tablespoon of the dough mixture and place on top of the beef mixture, spacing about 1-inch apart. Sprinkle the dumpling with the smokey paprika. Bake uncovered for 25 minutes or until the dumplings are cooked and nicely browned.
NOTES
Alternative to using a casserole dish this casserole can also be prepared in a skillet and go directly from the stove top to the oven with either a lid or foil to cover.
The fresh herbs can be substituted with your preferred choice.
Has anyone converted this into a slow cooker recipe?
Hi Amy, we haven’t around here, but we’d love to hear if you manage it.
I am new to Einkorn and live in the Caribbean to make things a little harder. So far I am so happy with everything I have tried, even if it wasn’t perfect. I made a version of this tonight, ut had to use ground beef, as it is so hard to find cuts of beef like we are used to in the U.S. it was very good and we loved the wheaty dumplings. I only have the berries and by the time I realised this called for AP, I didn’t have the time to sift out the bran. It was ‘t necessary, at least for us, they were delicious!
Made this recipe. It was delicious. Thank you!