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I wanted to make a stew. Especially with dumplings. When I saw this recipe in the Australian’s Women’s Weekly “100 family meals” I decided to prepare it. It was delicious. Enjoy!

Ingredients for the stew:

1 kg beef steak cut into 5 cm pieces

2 tbsp flour

2 tbsp olive oil

30 g butter

2 medium onions (300 g), chopped coarsely

250 ml dry red wine

2 tbsp tomato paste

500 ml beef stock

4 sprigs fresh thyme

Preaheat oven to 180°C.

Coat beef in flour (I forgot); shake off the excess. Heat oil in large flameproof dish; cook beef until browned. Remove form dish.

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 dish, transfer to oven, cook 1 and 3/4 hours.

Meanwhile, make parsley dumpling mixture.

Ingredients for parsley dumplings:

150 g self-raising flour

60 g butter

1 beaten lightly egg

1/4 cup grated parmesan

1/4 cup finely chopped fresg leaf parsley

1/3 cup drained sun-dried tomatoes in oil, finely chopped (I omitted these)

1/4 cup milk, approximately

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


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

Additional info: This recipe does not call for any spices. I cannot cook without them so I just added basics like salt, pepper, paprika etc.