Beef stew with parsley dumplings
Recipe by Librarychick4405
1kg chuck steak cubed
2 tablespoons plain flour
2 tablespoons olive oil
20g butter
2 medium brown onions chopped
2 cloves garlic crushed
2 medium carrots chopped
1 cup dry red wine
2 tablespoons tomato paste
2 cups beef stock
4 sprigs fresh thyme
PARSLEY DUMPLINGS
1 cup self-raising flour
50g butter
1 egg beaten lightly
1/4 cup coarsely grated parmesan
1/4 finely chopped fresh flat leaf parsley
1/3 cup drained sun-dried tomatoes, chopped
1/4 cup milk approximately
Prep. Time → 30 min
Cook Time → 125 min
1. Preheat oven to 180oC.
2. Coat beef in flour, shake off excess. Heat oil in a large dish, cook beef in batches until browned. Remove from dish.
3. Melt butter in same dish, cook onion, garlic and carrot, stirring, until vegetables soften. Add wine, cook and stir until liquid reduces to 1/4 cup. Return beef to dish with paste, stock and thyme. Bring to the boil, cover, cook in oven for 1 3/4 hours.
4. Meanwhile make parsley dumplings.
5. Remove dish from oven, uncover, season to taste. Drop level tablespoons of the dumpling mixture, about 2cm apart, on top of stew. Cook, uncovered, in oven for 20 minutes or until dumplings are browned lightly and cooked through.
6. PARSLEY DUMPLINGS
Place flour in a bowl, rub in butter. Stir in egg, parmesan, parsley, tomato and enough of the milk to make a soft sticky dough.
main courses, chuck steak, dumplings, parsley, tomato August 06, 2017 03:23
Author 9781742456072 Women's Weekly Casseroles & Curries p.158
No one has liked this recipe.
No comments yet.