Name: Beef stew with parsley dumplings
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: Beef stew; 1 kilogram beef chuck steak, cut into 5cm pieces; 2 tablespoon plain flour; 2 tablespoon olive oil; 20 gram butter; 2 medium brown onions (300g), chopped coarsely; 2 clove garlic, crushed; 2 medium carrots (240g), chopped coarsely; 1 cup (250ml) dry red wine; 2 tablespoon tomato paste; 2 cup (500ml) beef stock; 4 sprigs fresh thyme; Parsley dumplings; 1 cup (150g) self-raising flour; 50 gram butter; 1 egg, beaten lightly; 1/4 cup (20g) parmesan cheese, coarsely grated; 1/4 cup fresh flat-leaf parsley, finely chopped; 1/3 cup (50g) drained sun-dried tomatoes, finely chopped; 1/4 cup (60ml) milk

Ingredients

Beef stew

1 kilogram beef chuck steak, cut into 5cm pieces

2 tablespoon plain flour

2 tablespoon olive oil

20 gram butter

2 medium brown onions (300g), chopped coarsely

2 clove garlic, crushed

2 medium carrots (240g), chopped coarsely

1 cup (250ml) dry red wine

2 tablespoon tomato paste

2 cup (500ml) beef stock

4 sprigs fresh thyme

Parsley dumplings

1 cup (150g) self-raising flour

50 gram butter

1 egg, beaten lightly

1/4 cup (20g) parmesan cheese, coarsely grated

1/4 cup fresh flat-leaf parsley, finely chopped

1/3 cup (50g) drained sun-dried tomatoes, finely chopped

1/4 cup (60ml) milk

Method

1.Preheat oven to 180°C/160°C fan-forced.

2.Coat beef in flour; shake off excess. Heat oil in large flameproof dish; cook beef, in batches, until browned.

3.Melt butter in same dish; cook onion, garlic and carrot, stirring, until vegetables soften. Add wine; cook, stirring, until liquid reduces to 1/4 cup. Return beef with paste, stock and thyme; bring to the boil. Cover, transfer to oven; cook 1 hour 45 minutes.

4.Meanwhile, make parsley dumpling mixture. (See below)

5.Remove dish from oven. Drop level tablespoons of dumpling mixture, about 2cm apart, onto top of stew. Cook, uncovered, about 20 minutes or until dumplings are browned lightly and cooked through.

Parsley dumplings

6.Place flour in medium bowl; rub in butter with fingers until mixture resembles breadcrumbs. Stir in egg, cheese, parsley, tomato and enough milk to make a soft, sticky dough.

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Ingredients

Method

Parsley dumplings

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