Beef stew with parsley dumplings
The Australian Women's Weekly Smart Food
Beef stew with parsley dumplings
Beef stew with parsley dumplings
INGREDIENTS
1kg beef chuck steak, cut into 5cm pieces
2 tablespoons plain flour
2 tablespoons olive oil
20g butter
2 medium brown onions (300g), chopped coarsely
2 cloves garlic, crushed
2 medium carrots (240g), chopped coarsely
1 cup (250ml) dry red wine
2 tablespoons tomato paste
2 cups (500ml) beef stock
4 sprigs fresh thyme
parsley dumplings
1 cup (150g) self-raising flour
50g butter
1 egg, beaten lightly
¼ cup (20g) coarsely grated parmesan cheese
¼ cup finely chopped fresh flat-leaf parsley
1/3 cup (50g) drained sun-dried tomatoes,
finely chopped
¼ cup (60ml) milk
METHOD
Preheat oven to 180°C/160°C fan-forced.
Coat beef in flour; shake off excess. Heat oil in large flameproof dish; cook beef, in batches, until browned.
Melt butter in same dish; cook onion, garlic and carrot, stirring, until vegetables soften. Add wine; cook, stirring, until liquid reduces to ¼ cup. Return beef with paste, stock and thyme; bring to the boil. Cover, transfer to oven; cook 1 3/4 hours.
Meanwhile, make parsley dumpling mixture.
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
Place flour in medium bowl; rub in butter. Stir in egg, cheese, parsley, tomato and enough milk to make a soft, sticky dough.
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