Friday, 6 May 2011

Beef Stew with Parsley Dumplings

Need some comfort food? Well this stew sure is comforting for the chilly nights ahead. Big parsley dumplings puffed on top with the taste of Parmesan cheese and sun dried tomatoes. Then dipping those dumplings into the gravy that has been created while slowly cooking for 2 and half hours.  You could add some potato or some sweet potato for some extra comfort, but this particular recipe didn't, but I have made a beef casserole very similar to this and it has potato.

I'm guessing I got the kids interest when we pulled into the driveway after school and opened the garage door, the kids all yelled "YUM, what are you cooking Mum?". Miss 9 (she's the one who has spaghetti and meatballs in separate bowls as she doesn't like them touching each other) she even said "I think I will try this mum". I thought she was unwell! I couldn't believe my eyes.

I think I can safely say this one will be made again sometime in the next couple of months as we head into winter. It really is very easy and I guess if you didn't want the dumplings you could just have it with out and have it with a nice mash or some beans, even a salad.

1kg beef chuck steak, diced into 5cm pieces (I actually used rump steak, as it was on special)
2 tablespoons plain flour
2 tablespoons olive oil
20g butter
2 medium (300g) brown onions, chopped coarsely
2 cloves garlic, crushed
2 medium (240g) carrots, 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
1/4 cup (20g) coarsely grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
1/3 cup (50g) drained sun-dried tomatoes chopped finely
1/4 cup (60ml) milk, approximately

serves 4. prep and cook time around 3hrs

Preheat oven to 160 degrees (140 degrees fan-forced).
Coat beef in flour, shake off excess.

Heat oil in a large flameproof casserole dish on the stove top, cook beef, in batches, until browned all over. Remove from dish.

Melt butter in same heated dish, cook onion, garlic and carrot, stirring until vegetables soften.

Add wine, cook, stirring until liquid reduces to about 1/4 cup. Return beef to the dish with paste, stock and thyme, bring to the boil. Cover, transfer to oven, cook for 1 and 3/4 hours.

Parsley Dumplings
Place flour in a medium bowl, rub in butter. Stir in egg, cheese, parsley, tomato and enough milk to make a soft, sticky dough.

Remove dish from oven, season to taste with salt and pepper. Drop level tablespoons of the dumpling mixture, about 2cm apart, on top of stew. Bake, uncovered, for about 20 minutes or until dumplings are browned and cooked through.

Enjoy! M xx

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