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Recipe By: 
Brad Lumb
Cooking Time: 
1 hour
  • 1kg cubed beef (stewing or chuck steak is fine as cooking on the Ozpig makes all cuts of meat tender)
  • 2 diced onions
  • 2 sliced carrots
  • 1 packet frozen peas and corn
  • 1 cup beef stock
  • 2 cups Port wine
  • 2 tablespoons tomato paste
  • Couple glugs worcestershire sauce
  • 1/2 cup flour
  • salt and pepper
  • 2 cloves garlic
  • 2 diced potatoes skin left on
  • Sliced button mushrooms ( optional)
  • 2 tablespoons olive oil


  • 1 1/2 cups s/r flour
  • 3 tablespoons butter
  • 1/2 cup milk
  • chopped parsley
  1. Place camp oven on hot Ozpig fire with olive oil and add beef and cook until browned.
  2. When browned remove meat from pan and set aside on Ozpig warming plate.
  3. Fry diced onion and garlic in camp oven until onion is clear.
  4. Add port wine and simmer for a couple of minutes with camp oven lid off.
  5. Return meat to camp oven along with carrots, frozen veggies, beef stock, tomato paste, worcestershire sauce and mushrooms.
  6. Check occasionally and add more stock if needed.
  7. (do not work dough too much or dumplings will lose it's light texture).   Then gently drop dumplings into casserole so they sit halfway submerged.
  8. Place lid back on camp oven and simmer for a further 20 - 30 minutes or until dumplings are cooked through to the centre (test with a skewer).
  9. Serve with hot rice.
In Recipe Types: 
Camp Oven Cooking